Recipe for Venison Pot Roast ii 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 cup all-purpose flour
1 tsp dried basil leaves
1/2 tsp dried marjoram leaves
1/2 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/2 lb big game - (to 3)
3 tbl vegetable oil
1 can condensed French onion soup - (10 1/2 oz)
1/2 cup water, broth, or wine
1 x bay leaf
1 x rutabaga peeled, and
cut into 1" cubes
4 med carrots - (to 6) cut 2" pieces
Instructions:
Instructions: Select a chuck roast or comparable cut for this recipe.

Heat oven to 350 degrees. 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. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours.

Add rutabaga, carrots and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving.

This recipe yields 4 to 6 servings.

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