Venison Roast & Yellow Crookneck Squash Casserole

Venison Roast

1 large roast (I usually can get one large enough for two meals when they are on sale.
Steak Seasoning
Little garlic salt & pepper
3 Beef Bouillon Cubes
4 cups of water
Just enough flour to coat roast

7 potatoes diced
1 large onion
20 baby carrots cut into
You can add as many veggies as you like depending on how many you are feeding.

First, I season the roast with steak seasoning, a little garlic salt and pepper. Add flour to a plate or platter big enough to hold your roast. Flour each side and around the edge of the venison roast. Next, add just enough olive oil to the bottom of your frying pan to brown roast the venison on all sides.

Now, we start with our Roasting pan or large enough pan to hold the roast and veggies. Preheat your  oven to 400°. Add your roast to the center of a pan and add 4 cups of water and 3 bouillon cubes. Put it in the 400° oven for one hour then take the pan out. Turn the venison over and put it back in the oven for one more hour. (if your oven cooks fast or really hot then cut down the time or temp) You may need to add more water to cover your roast so it does not dry out.

While my roast is cooking I peel my potatoes, slice the onions, and cut my carrots to bite size. Before, adding my veggies, I add some of the flour and whisk it into the broth so it will thicken and be more like a gravy. My potatoes go in first, then the carrots and the onions last. Place the pan  back in the oven and let it bake for another 45 minutes to 1 hour. Important: If your roast is not covered with broth or water when you put it back in the oven for the last time the top will dry out.

Next:
Yellow Crookneck Squash Casserole

5 cups yellow crookneck squash
8 tablespoons butter (1 stick)
1 large onion chopped
2 eggs beaten
1 cup plain pork rinds crushed (about 12 rinds)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup shredded cheese (if you like a lot of cheese you can add more)

Preheat oven to 350°: spray Pam in an oven proof baking casserole dish. In a fairly large covered saucepan, cook the squash in 1 cup of boiling salted water until tender (about 12 minutes). Drain well and mash the ingredients  with a potato masher.

Heat a small skillet on medium and add the stick of butter (the butter is what makes the dish — so use butter and not margarine). When the butter foams add the onions and sauté until done.

Add onions, eggs, pork rinds, and seasonings to the mashed squash. Mix well… Spoon or pour into baking dish. Bake uncovered for 20 to 30 minutes. Remove from oven and sprinkle cheese on top. Put back in over and bake until cheese melts… ummmm sooo good!!!

My fav!!!

For more great recipes from Sue: Click Here