Venison Pot Roast

                    1/4    cup all-puropose flour        
                                        1/4    cup firmly packed brown sugar
                                            1    teaspoon paprika
                                        1/2    teaspoon black pepper
                                            1    (3 to 5 pound) venison rump or shoulder
                                            6    tablespoons butter
                                        1/2    cup venison or beef broth
                                            2    stalks celery, chopped
                                            1    onions, chopped
                                         10    onions, quartered (optional)
                                         10    poptatoes, quartered (optional)

 
                                        Blend flour, brown sugar and seasoning; sprinkle over meat. Saute
                            meat in butter in Dutch Oven, turning to brown all sides.  Add broth, celery
                            and chopped onion.  Bake, covered, at 375 degrees for 3 1/2 to 4 hours,
                            adding onions and potatoes to bake during the final 30 minutes.

                                Other good vegetables to serve with the roast are yellow squash casserole,
                            duck camp celery and spiced carrots.

                                    Serves: 10 to 12
 
 

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