Venison pot roast is a popular dish among outdoor enthusiasts and those who enjoy the rich flavors of slow-cooked meats. This recipe combines tender venison roast with aromatic vegetables and a reduction of red wine to create a flavorful and satisfying meal.
The Recipe: Venison Pot Roast
After a long day in the woods or on the water, there is nothing like walking into a kitchen scented with venison that’s been roasting all day. My controversial take: prepare your potatoes separately to keep them from over cooking.
I like to use a slow cooker, but this can be prepared in your oven with the recommendations provided at the end of the recipe.
- 4-6 whole peeled carrots
- 1 sweet onion, peeled and quartered
- 4 cloves of garlic, peeled
- 1 cup red wine (any dry red will do)
- 2 bouillon cubes, beef
- 2 cups of water
- 2 T olive oil
- Salt and pepper (to taste)
- 3-5-pound venison roast
Turn your slow cooker on high, place carrots in the bottom (like a foundation for the roast to rest on), and add in the bouillon and water. Place olive oil in a large frying pan on high heat. Pat the roast dry with paper towels, then salt and pepper each side. When the oil is sizzling, place the roast in the pan and sear, building a dark brown edge.
Rotate the meat, browning both sides and the edges, before placing it into the slow cooker on top of your carrots. Put the pan back on the burner and pour in the wine, using a spatula to scrape the pan of any goodness left behind. Heat the wine until it reduces by half (keep stirring!) and then pour the wine reduction into the slow cooker on top of the roast.
Tuck your onions and garlic around the roast, reduce the heat to low, cover, and go hunting! The longer it cooks, the better it tastes!
Oven prep: Replace the slow cooker with a roasting pan. You will need to make the bouillon into broth in a small saucepan by heating the water to boiling and then dissolving the cubes in the hot water. Preheat your oven to 275 degrees; cover and cook for 4 hours (1 hour per pound of meat).
Importance of searing the roast: Before placing the roast in the slow cooker, it is crucial to sear it in a hot frying pan. Searing gets a rich and flavorful crust on the meat, which makes the roast appealing and adds depth to the flavor. The charring that occurs during the searing process creates a delicious brown edge that will contribute to the overall taste of the venison pot roast.
Whether you choose to prepare this venison pot roast in a slow cooker or in the oven, one thing is for certain; the longer it cooks, the better it tastes. The combination of searing the roast, slow cooking it with aromatic vegetables and a reduction of red wine, and having the option to prepare the potatoes separately results in a tender and flavorful dish that is sure to satisfy your cravings. So, next time you find yourself in need of a comforting and delicious meal after a day spent in the great outdoors, give this venison pot roast recipe a try.
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