Venison Pot Roast Recipe
Ingredients:
1/3 cup flour, 1/2 tablespoons marjoram leaves, 1/2 tablespoons thyme, 1/2 tablespoons garlic salt, 1/4 tablespoons pepper, approx. 3 pound venison roast, 1 can French onion soup, 1/2 cup coffee, 3 tablespoons cooking oil, 1 rutabaga, peeled and cut in bite-size chunks, 4 small turnips, 2 parsnips, peeled and cut up carrots, 3 stalks of celery, cut up 2 medium onions.
Preparation:
Preheat oven to approx. 350 F. Combine first five ingredients in a large plastic bag and mix. Add the roast and shake to coat. Brown the roast on all sides in cooking oil in a Dutch oven. Add the rest of the flour mixture, the soup and the coffee and stir until smooth and bubbly. Cover and bake for 1 to 1 1/2 hours. Add the vegetables and return to oven. Bake for another 1 to 1 1/2 hours, until meat and vegetables are tender.
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