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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan Ingredients:
1 boneless shoulder venison roast (3 to 4 pounds) |
3 tablespoons canola oil |
1 can (14-1/2 ounces) chicken broth |
1/3 cup soy sauce |
1 large onion, sliced |
4 garlic cloves, minced |
1/2 teaspoon ground ginger |
spaetzle: |
2 eggs |
1/2 teaspoon salt |
2-1/4 cups king arthur unbleached all-purpose flour |
2/3 cup milk |
2 quarts beef broth |
1/4 cup butter, melted |
1/8 teaspoon pepper |
gravy: |
1/3 cup water |
1/3 cup king arthur unbleached all-purpose flour |
Directions:
1. In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.
2. For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm.
3. Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy. Yield: 6-8 servings.
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