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Venison Blade Roast and veggies
Venison Blade Roast and veggies

Before you jump to Venison Blade Roast and veggies recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.

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You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to venison blade roast and veggies recipe. To cook venison blade roast and veggies you need 19 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Venison Blade Roast and veggies:
  1. Take Olive oil
  2. Use 1.5 cups mixed veggies(frozen carrot, peas and corn)
  3. Use Half red onion(quartered)
  4. Use Half yellow onion(quartered)
  5. Use Half bunch Chopped curly leaf parsley
  6. Take 1.5 basil leaf chopped
  7. You need 1 peeled lemon(halved)
  8. Get 2 bay leaves dry
  9. Prepare Coarse pepper
  10. Get Coarse sea salt
  11. Provide 4 celery stalks chopped
  12. Take Half red bell pepper chopped
  13. Prepare 1 whole garlic peeled
  14. Prepare 2 potatoes cubed large
  15. Take Venison shoulder blade 2lbs bone in and all fat removed
  16. You need 64 oz beef broth
  17. Prepare Dutch oven
  18. Take 1 glass whiskey for the chef(optional)
  19. Take 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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