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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 offer You Vitality.

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Whole grain meals are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch. When you have to have a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always better than eating the refined grains we commonly find in our grocery stores.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Determining to live a healthy way of life can be as uncomplicated as you want it to be.

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

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

Slow and low, then pull the meat apart, ideally off the bones. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together. Once seared, place in the middle of a large roasting pan. Surround the beef with all the chopped up veggies.

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