Big-Game Pot Roast

Adapted from "Cookin' Wild Game"
Photo: Big-Game Pot Roast

**The benefits of wild game and store-bought grass fed meat are numerous, including a much healthier type of fat on the animal as a result of eating grasses instead of grains.




1/3 cup flour

1 tsp. dried basil

½ tsp. dried marjoram

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

2 ½ - 3 lb.  antelope, elk, moose, venison, caribou, bear roast

3 Tbsp. olive oil

2 cups vegetable or meat stock (store-bought or home made both work)

½ cup water, broth or wine (I use Port)

1 bay leaf

3 yellow onions, chopped

Several carrots, chopped

Several stalks of celery, chopped

 3-4 Yukon Gold potatoes, chopped



Heat oven to 350. In large plastic food storage bag, combine flour, basil, marjoram, thyme, salt and pepper; shake to mix. Add meat; shake to coat. In Dutch oven, brown meat on both sides in oil. In a small bowl, mix together broth, water/Port/broth, bay leaf and remaining flour mixture. Pour over browned meat; heat to boiling. Remove from heat; cover. Bake 1 ½ - 2 ½  hours (you really cannot over-bake a pot roast, but keep an eye on the liquid level and add additional water, broth or Port to prevent burning). Add chopped vegetables. Replace cover. Bake until meat and vegetables are tender, 1 – 1 ½ hour longer. Discard bay leaf prior to serving.


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