Ed's Venison Pot Roast

"We fed 3 teenaged girls who said they did not like venison and asked for seconds. Need I say more? Do not be afraid of the borbon, the alcohol burns off and creates a wonderful aromatic flavor. Serve with Recipe #332706 and Recipe #336506 and a bottle of Simi Cabernet. *Can substitute beef stock for veal stock if you must."
 
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Ready In:
5hrs 25mins
Ingredients:
15
Serves:
4-6
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ingredients

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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

Realtor in both Louisiana and Mississippi Cooking destresses me.
 
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