Ingredients with Measurements:
- 3 lbs venison roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 onion, chopped
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 2 cups beef broth
- 1 cup red wine
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a small bowl, mix together the salt, black pepper, garlic powder, thyme, and rosemary.
3. Rub the spice mixture all over the venison roast.
4. Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
5. Sear the venison roast on all sides until browned, about 5 minutes per side.
6. Remove the venison roast from the pot and set aside.
7. Add the chopped onion, carrots, and potatoes to the pot and cook for 5 minutes, stirring occasionally.
8. Pour in the beef broth and red wine and stir to combine.
9. Return the venison roast to the pot, cover with the lid, and transfer to the preheated oven.
10. Bake for 2-3 hours, or until the venison is tender and easily shreds with a fork.
11. Remove the pot from the oven and let the venison rest for 10 minutes before slicing.
12. Serve the venison pot roast with the cooked vegetables and broth.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 25g
Protein: 50g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Red wine can be substituted with beef broth or apple juice.
Variations:
- Add chopped celery or parsnips to the vegetable mix.
- Use different herbs and spices, such as oregano or paprika.
- Add a can of diced tomatoes for a more tomato-based broth.
Tips and tricks:
- Make sure to sear the venison roast on all sides to lock in the juices.
- Let the venison rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the internal temperature of the venison reaches 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the venison pot roast on a large platter with the cooked vegetables arranged around it.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the venison is tough, it may need to cook for longer.
- If the broth is too thin, remove the lid and let the pot roast cook for an additional 15-20 minutes to thicken the broth.
Food safety advice:
- Make sure to cook the venison to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pot roast is a traditional American dish that dates back to the early 19th century.
Flavor profiles:
The venison pot roast has a rich and savory flavor, with hints of garlic, thyme, and rosemary.
Serving suggestions:
Serve the venison pot roast as a main course for a special occasion or holiday meal.
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