Venison Pot Roast Recipe

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Yield: Makes 4 to 6 servings.

• 2 pounds venison, either shoulder, rump, or neck (the less tender cuts)
• flour for dredging
• salt and pepper, to taste
• 1/2 cup water
• 1 bay leaf

Roll the meat in seasoned flour and brown in a heavy iron pot. Add water and bay leaf and cover tightly, simmering over low heat until meat is tender, from 2 to 3 hours, depending on the cut. Add vegetables, such as turnips, onions, or carrots, during the last half hour.