Ed's Venison Pot Roast
- Ready In:
- 5hrs 25mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs venison rump roast
- 6 garlic cloves, sliced
- kosher salt and freshly cracked black pepper
- 1⁄2 cup bacon grease
- 1 medium onion
- 4 celery ribs
- 3 large carrots
- 2 elephant garlic cloves
- 1 small fuji apple, cored and seeded
- 4 tablespoons sun-dried tomatoes, minced
- 1⁄4 cup flour
- 1 cup water
- 1 cup Bourbon
- 4 cups veal stock
- 14 1⁄2 ounces diced tomatoes
directions
- Preheat the oven to 325 degrees.
- Cut slits in the roast all over and insert the garlic slices.
- Season the roast generously with salt and pepper.
- In a cast iron skillet heat the bacon grease and then add the roast, searing on all sides.
- Remove the roast and let sit on a plate.
- In the bowl of the food processor add the celery, onion, apple, elephant garlic, carrots and process to a fine mash, not quite to a paste.
- Add this mixture to the hot skillet and scrape the bottom, stirring frequently over med-high heat.
- Add the sun-dried tomatoes and sprinkle with the flour, stirring frequently, be careful not to burn this.
- Add 1 cup of water, stir well until all is incorporated and reduce for about 5 minutes.
- Add the bourbon, stir well and reduce 3-4 minutes.
- Add the veal stock and the tomatoes and return the venison to the pot.
- Cover and bake in the oven for 5 hours, or until tender, stirring occasionally.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.