venison pot roast and gravy

Author of this recipe: Jamaal Bisconer

venison pot roast and gravy recipe

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Ingredients

• Ingredients: Vegetable stock, Worcestershire sauce, sugar, salt, pepper, venison

Steps

1. To prepare the venison pot roast and gravy recipe, you'll need: 1 lb. veal roast, 2 lbs. boneless, skinned and mutilated (optional). 1 1/2 tbsp. dried or fresh thyme. 1 cup (240 milliliters) vegetable broth. 2 cups (450 grams) water. Salt and pepper to taste. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the meat is no longer pink, about 1 hour. Remove from heat and let stand for 5 minutes. Serve with mashed potatoes.

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• venison pot roast and gravy