Hearty Venison Pot Roast

"Are you looking for a crowd pleasing wild game dish that'll be even better when served as leftovers as it was the first time it was ladled from the pot? Look no further. Dig out those venison roasts some consider marginal in terms of table fare and get rolling on this recipe.

This is an easy, all-in-one dish - actually more of a cross between a pot roast and a stew. Add hot yeast rolls for a complete meal.

This recipe can be doubled or halved. Exact measurements aren't necessary. Add more or less of any ingredient to suit your taste. Other favored vegetables may be substituted. Cook the stew for a long time - until the meat is fork tender. We bone out the entire deer we take and this is a meat tailor-made for those cuts of venison that aren't the best on the grill. The sirloins in the hind quarters and the front shoulder roasts are excellent for this dish.

This is an excellent meal to prepare in advance. It often benefits from a day in the fridge and can be reheated in the microwave. It also freezes well." (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients (makes 8-10 servings):

• 3 or 4 pounds of boneless venison (sirloin or shoulder roasts are ideal for this)
• Garlic pepper seasoning
• 1/2 large onion, sliced
• 1 cup sliced mushrooms
• 1 can (14.5 oz.) whole, sliced, or diced tomatoes (if using fresh, add one 5.5 oz. can of tomato juice or V8)
• 1/2 teaspoon thyme
• 1 teaspoon marjoram
• 2 bay leaves
• 1/2 cup red wine (use a cheap Cabernet/drink the good ones)
• 2 teaspoons Worcestershire sauce
• 2 cups beef broth (reduced salt is good)
• 3 or 4 medium potatoes, cut into 1-1/2 to 2 inch cubes
• 1-1/2 cups sliced or baby carrots
• 1 bag frozen green beans (canned is ok)
• 1 tablespoon corn starch

Directions:

1. Cut roast into two or three-inch cubes, season lightly with garlic pepper, and place in a large roasting pan.** (see note below) Cooking spray makes cleanup easier.
2. Slice onion and add to pan.
3. Add mushrooms, tomatoes, seasonings, wine, Worcestershire and broth.
4. Cover pan with top or aluminum foil.
5. Roast at 325 degrees for about 3 hours.
6. Add potatoes and carrots, re-cover and continue cooking for about 45 minutes.
7. By now, the meat should be tender. Add green beans, re-cover and cook another half hour.
8. Remove from oven and discard bay leaves.
9. In a small glass, mix cornstarch with about 2 tablespoons cold water.
10. While juices are still piping hot, move meat and vegetables to one side, tilting if necessary to expose liquids in pan. Stir cornstarch into hot liquids to thicken.

**Note (from 'Merlot') - if this recipe was halved, I can easily see how it could be adapted to a crock pot ..... something worth trying. Cooking times would probably have to be a little longer, but you could leave the crock pot to do its work for a couple of hours rather than staying home because the stove is on!