Venison Roast

  • 1/3 c. flour
  • 1/2 tsp. marjoram leaves
  • 1/2 tsp. thyme
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 2 1/2 - 3 lbs. venison roast
  • 1 (10 1/2 oz.) can French onion soup
  • 1/2 c. coffee
  • 3 Tbsp. vegetable oil
  • 1 rutabaga, peeled and cut into bite-size pieces
  • 4 small turnips, cut into bite-size pieces
  • 2 parsnips,
  • 3 carrots, peeled and cut into bite-size pieces
  • 2 or 3 stalks of celery, cut into bite-size pieces
  • 2 medium onions, quartered

    Preheat oven to 350 degrees. In a medium-sized bowl combine flour, marjoram, thyme, garlic salt, and pepper. Coat roast on all sides with mixture; retain all extra spices. In an oven proof Dutch oven heat oil on high. Sear the roast in the oil on all sides. Combine the remaining spice mixture, soup, and coffee. Pour mixture over the roast; cover and bake for 1 to 1 1/2 hours. Add the vegetables to the pan and return to oven. Bake for another 1 to 1 1/2 hours, until meat and vegetables are tender. Add a small amount of water if needed during baking.

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