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VENISON POT ROAST

1 (3 lb.) venison shoulder
roast
1/4 c. all-purpose flour
2 Tbsp. shortening
1 large onion, cut in chunks
salt
1/4 tsp. pepper
1 bay leaf
8 medium carrots, cut in
chunks
8 medium potatoes, cut in
chunks
1 (20 oz.) pkg. frozen green
beans, partially thawed

About 4 hours before serving: Trim away any excess fat
from meat. On waxed paper, coat meat with flour. In 8-quart
Dutch oven over medium heat, in hot shortening, cook meat until
browned on all sides. Add 1 cup water, onion, 1 teaspoon salt,
pepper and bay leaf; heat to boiling. Reduce heat to low,
cover and simmer 3 hours or until fork-tender, adding addition-
al water if needed.
About 45 minutes before meat is done, add carrots,
potatoes and beans; sprinkle them with 1 teaspoon salt. Heat
to boiling. Reduce heat and cook until meat and vegetables are
tender, stirring vegetables occasionally. Serves 8 to 10.

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