LAST UPDATED: June 26th, 2015
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.
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.