Super Easy Venison Pot Roast

By: Bow Staff
|
4/20/2012
| Comments

Preheat oven to 300 degrees
In a heavy-bottomed Dutch oven over medium-high heat, add:
     2 tablespoons of olive oil

When the oil is smoking-hot, brown until its crispy on all sides:
     3 to 5-pound venison roast

When the roast is completely browned, remove to a plate and deglaze the Dutch oven by pouring in:
     1 cup red table wine

Using a spatula, scrape up the carmelized bits from the bottom of the dutch oven.  When the wine has reduced to a few tablespoons, add:
     A layer of onion slices
     Enough venison stock (or beef broth) to cover 1/2" in the bottom of the dutch oven.
     The roast
     2 bay leaves
     rosemary and thyme to taste
     a layer of onions over the top of the roast

Bring the stock to a boil, cover the Dutch oven and put in the over for 3 to 4 hours, checking occassionally to be sure the oven isn't dry. If it is, add more stock.  When the meat is fork tender, remove to a warm place and cover with aluminum foil.  Remove the bay leaves, put the Dutch oven on a medium-hot burner and bring to a boil.  When the stock boils, add just enough roux to thicken into gravy.  Season with sal and pepper and serve over slices of the roast and potatoes.  The dish goes well with garlic mashed potatoes and a fresh green vegetable.

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