Fast Guide to Producing Perfect Venison Blade Roast and veggies
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To cook an unforgettable Venison Blade Roast and veggies, below are the ingridients required:
- Get of Olive oil.
- Use 1.5 cups of mixed veggies(frozen carrot, peas and corn).
- Take Half of red onion(quartered).
- Prepare Half of yellow onion(quartered).
- Get Half of bunch Chopped curly leaf parsley.
- Prepare 1.5 of basil leaf chopped.
- Get 1 of peeled lemon(halved).
- Use 2 of bay leaves dry.
- Take of Coarse pepper.
- Provide of Coarse sea salt.
- Get 4 of celery stalks chopped.
- You need Half of red bell pepper chopped.
- Prepare 1 of whole garlic peeled.
- Take 2 of potatoes cubed large.
- Prepare of Venison shoulder blade 2lbs bone in and all fat removed.
- Get 64 oz of beef broth.
- Take of Dutch oven.
- Take 1 glass of whiskey for the chef(optional).
- Prepare of And patience.
After readying the components, now you are good to prepare your appetizing Venison Blade Roast and veggies by following the guidances on this section:
Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily. That's how you get fall-apart meat and not soggy veggies, friends. You're going to LOVE this Instant Pot Red Wine Venison Roast. Classic roasts and suggested trimmings for venison.
Recipe : Venison Blade Roast and veggies
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instruction to make Venison Blade Roast and veggies
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