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DEER POT ROAST 
Use the shoulder roast, rump roast, or bottom round from your deer.

1/3 c. all-purpose flour
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 lb. deer
3 tbsp. vegetable oil
1 (10 1/2 oz.) can condensed French onion soup
1/2 c. water, broth
1 bay leaf
1 rutabaga, peeled and cut into 1-inch cubes
4 to 6 med. carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces

Heat oven to 350 degrees. In large plastic food-storage bag, combine flour, basil, thyme, salt, and pepper; shake to mix. Add meat; shake to coat. In oven, brown meat on both sides in oil. Add remaining flour mixture, soup, water, and bay leaf. Heat to boiling. Remove from heat; cover. Bake for 1 1/2 hours. Add rutabaga, carrots, and celery. Recover. Bake until meat and vegetables are tender, 1 to 1 1/2 hours longer. Discard bay leaf before serving. Makes 4 to 6 servings.
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