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Venison Blade Roast and veggies
Venison Blade Roast and veggies

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We hope you got insight from reading it, now let’s go back to venison blade roast and veggies recipe. You can have venison blade roast and veggies using 19 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Venison Blade Roast and veggies:
  1. Take Olive oil
  2. Get 1.5 cups mixed veggies(frozen carrot, peas and corn)
  3. Take Half red onion(quartered)
  4. Get Half yellow onion(quartered)
  5. Prepare Half bunch Chopped curly leaf parsley
  6. Provide 1.5 basil leaf chopped
  7. Prepare 1 peeled lemon(halved)
  8. You need 2 bay leaves dry
  9. You need Coarse pepper
  10. You need Coarse sea salt
  11. Take 4 celery stalks chopped
  12. Take Half red bell pepper chopped
  13. Use 1 whole garlic peeled
  14. Provide 2 potatoes cubed large
  15. Take Venison shoulder blade 2lbs bone in and all fat removed
  16. Use 64 oz beef broth
  17. You need Dutch oven
  18. Prepare 1 glass whiskey for the chef(optional)
  19. Prepare And patience
Instructions to make Venison Blade Roast and veggies:
  1. Begin by chopping your veggies as shown on ingredients chart
  2. Pat dry your room temperature venison blade roast
  3. Coat with olive oil and generously coat with coarse sea salt and coarse pepper, let rest for 10 mins
  4. Heat olive oil in dutch oven
  5. Sear/brown roast on all sides in olive oil
  6. Add all veggies to dutch oven
  7. Add bay leaves and all beef broth to dutch oven and stir
  8. Bring to a rolling boil and drop to a simmer..
  9. Place lid on dutch oven and simmer for 3.5 hours on your lowest setting..
  10. After 3.5 hours the meat will literally slide off of the bone..
  11. Serve and… Bon apettit

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