CLYDE'S TEXAS DEER CAMP VENISON ROAST

(serves 4 to 6)

2 lbs. of Venison cut into small pieces
flour (enough to coat venison)
4 to 6 potatoes
2 to 3 yams (sweet potatoes)
2 onions
seasoned salt
Worcestershire sauce
Tabasco sauce
oil
water
 Season venison with your favorite seasoned salt, or salt and pepper will do. Place about 1 to 1 1/2 cups of flour in a bowl or plastic bag and add 1 to 2 teaspoons of seasoned salt depending upon your likes. Put venison in the flour and coat each piece entirely. Brown the venison pieces in oil in your Dutch oven. Remove venison when brown and set aside.
 Add approx. 1/2 cup of the flour to the oil and brown. Add 1 to 2 cups of water and make a thin gravy. The gravy should be seasoned to taste at this point. I add Worcestershire and Tabasco sauce to mine. Cut the potatoes, yams, and onions into pieces about 1 to 1 1/2 inches square. Add equal amounts of the venison, potatoes, yams and onions to the gravy. I like to put extra onions on top. Add enough water to cover all of the pieces. Bake in your Dutch oven for 1 1/2 to 2 hours checking occasionally. The yams will stick and burn so watch very carefully. We like to serve this with good home made Texas Bohemian bread.

Thanks to Robert C. Smith Jr. for sending in this one, sounds great!

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