Friday, March 16, 2012

Venison Roast

We've mentioned before that we are fortunate to have friends that are hunters. While the idea of sitting in a tree stand for hours and shooting a deer doesn't appeal to us, we appreciate those that have the patience and stomach for it. We also really appreciate it when they share their rewards with us. 

Neither of us have ever eaten or cooked a venison roast before, so this was an adventure. It's basically like beef roast, only much leaner and healthier. 

Here's what you need:
1 3-4 lb venison roast
3 carrots, peeled and cut into medallions
3 celery stalks, cut into 2" pieces
2 large or 3 small cloves of garlic, peeled and smashed
1/2 a large red onion (or one small), large dice
2 thyme sprigs
1 32 oz. container beef stock
2 cups red wine (we used cabernet sauvignon)
2 Tbsp vegetable oil
Kosher salt
Black pepper

Here's what you do:
Preheat your oven to 350 degrees.

Heat vegetable oil over medium-high to high heat in a small stock pot.

Start by seasoning you roast with salt and pepper on all sides. 

Sear the meat on all sides, forming a nice crust on the outside. 

Remove meat from pan and drain the oil. Return the roast to the pan.

Pour in the beef stock and the wine. Add a couple turns of pepper and a pinch of salt. Add the vegetables and thyme to the pot.

Cover and place in the oven for 4 hours. Flip the roast over every hour or so. Uncover for the last 15 minutes. 


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