Ingredients
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1 venison roast (to fit in small roasting pan)
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1 large cooking onion, cut in large chunks
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2 stalks celery, chopped in 3 inch lengths
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5 carrots, peeled and cut in 3 inch lengths
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1/4 cup soy sauce
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1 teaspoon Worcestershire sauce
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2 bay leaves
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1 teaspoon onion powder
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1/2 teaspoon black pepper
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2 bouillon cubes
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1/2 teaspoon oregano
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1 pinch thyme
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water, to cover
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flour, and
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milk, for gravy
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1 garlic clove (crushed or minced)
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1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
Instructions
- Rub garlic on roast.
- Put roast in a small roasting pan with some onion under roast and some around it.
- Surround with carrots and celery.
- Fill pan with water just so the top of the roast is exposed.
- Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
- It should cut with a fork when done.
- Serve roast, with veggies in a bowl and mashed potatoes.
- Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
- Add more if needed to thicken.