Deer Pot Roast (plus grilling instructions)
DEER POT ROAST
Use the shoulder roast, rump roast, or bottom round from your deer.
1/3 c. all-purpose flour
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 lb. deer
3 tbsp. vegetable oil
1 (10 1/2 oz.) can condensed French onion soup
1/2 c. water, broth
1 bay leaf
4 to 6 med. carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 Gallon Milk
Prepare meat by trimming away all waste. Place roast in a container that permits a small amount of space on all sides and at the top, the container needs to be the size that allows liquid to completely cover the roast. Put your roast in to the container and cover with the milk. Let the roast soak in the milk, overnight or at least for 12 hours. Drain Milk.
Heat oven to 350 degrees. In large plastic food-storage bag, combine flour, basil, thyme, salt, and pepper; shake to mix. Add meat; shake to coat. In oven, brown meat on both sides in oil. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours. Add carrots, and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving. Makes 4 to 6 servings.
(easy grill instructions)
Place the roast in a roasting pan or on a large piece of heavy duty aluminum foil. Cover roasting pan with top or seal with foil. If on a sheet of heavy duty foil, fold it over and seal it. Make it an air-tight package.
Place the prepared meat on the gas grill and save your kitchen from high heat. Set the control of the gas grill at "low", cover the grill and cook for about 3 hours or until done. If charcoal grill, and there is no top, make a tent with foil. Unwrap, slice and serve.