Page 137 - A Literary Holiday Cookbook
P. 137
INSTRUCTIONS
1 Add vegetables and beef broth to a slow cooker.
2 Add oil to a large skillet over medium-high heat and brown venison
on all sides. Sprinkle with salt, garlic powder, and pepper. Transfer to
the slow cooker. Add the bay and rosemary.
3 Cover and cook on low heat for 6 hours until internal temperature
reaches 140°F. Use tongs to transfer roast to a serving plate. Scoop
vegetables out of the slow cooker with a slotted spoon and transfer
to a serving plate. Cover with aluminum foil to keep warm and set
aside. Strain remaining liquid through a fine-mesh strainer into a
bowl.
4 Return liquid to the slow cooker and set heat to high. Whisk in flour
and browning sauce. Continue whisking for 3 minutes (mixture will
thicken considerably). Taste and add additional salt and pepper to
taste, if desired (approximately ¼ teaspoon salt and ⅛ teaspoon
pepper). Transfer gravy to a serving dish.
5 Remove foil cover from roast and garnish with additional rosemary
if desired.
Serve to a family of hungry pioneers!
