Venison Pot Roast

• 1 boneless shoulder venison roast (3 to 4 pounds)
• 3 tablespoons canola oil
• 1 can (14-1/2 ounces) chicken broth
• 1/3 cup soy sauce
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 2 eggs
• 1/2 teaspoon salt
• 2-1/4 cups all-purpose flour
• 2/3 cup milk
• 2 quarts beef broth
• 1/4 cup butter, melted
• 1/8 teaspoon pepper
• 1/3 cup water
• 1/3 cup all-purpose flour

1. In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender.
2. For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm.
3. Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

boneless shoulder venison roast, canola oil, chicken broth, soy sauce, onion, garlic, ground ginger, eggs, salt, flour, milk, beef broth, butter, pepper, water, flour

Taken from www.tasteofhome.com/recipes/venison-pot-roast/ (may not work)