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Venison Roast1 large onion (chopped), bell peppers, green onions, flour or rue mix, Tony Chachere’s Seasonings, oilRub all sides of roast with Tony’s and then with flour. Brown all sides of roast in hot oil; remove roast and add onions, bell peppers, and green onions. While onions and bell peppers are sautéing, slice roast into serving portions. When onions and pepper are tender, add flour or rue mix stirring well until thick and well browned. Add water a little at a time until you have the consistency you like.Put meat back into your gravy and cook until tender. Serve over rice or mashed potatoes.
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