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 over 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 water
2 T olive oil
Salt & 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, 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).