VENISON ROAST RECIPE
Slow-cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped with homemade flavorful gravy. The whole family will love it!
Provided by meredith
Categories Venison
Number Of Ingredients 15
Steps:
- Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
- Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
- Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
- Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
- Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
- Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
- Cover the pot and bake for 3 hours at 250˚ F.
- At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
- When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
- To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
- Shred the meat and serve with carrots, potatoes and gravy.
Nutrition Facts : ServingSize 1 serving, Calories 682 kcal, Sugar 4 g, Sodium 491 mg, Fat 19 g, SaturatedFat 7 g, TransFat 0.1 g, Carbohydrate 36 g, Fiber 5 g, Protein 87 g, Cholesterol 264 mg, UnsaturatedFat 9 g
WILD MUSHROOM AND VENISON STROGANOFF FOR TWO LUCKY PEOPLE
This venison stroganoff is absolutely fantastic - of course, you can use the more traditional beef fillet instead of venison, and any mushrooms you like, but there's something about venison and wild mushrooms that works so well together. Have a go at this and you'll know what I mean! The whole point of this dish is that by the time you start cooking the meat, it will all come together quickly. The meat will be quite pink - cook it for longer if you want but it will go slightly tougher.
Provided by Jamie Oliver
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Cook the rice according to the package instructions until it's just undercooked and drain in a colander. Put the rice back in the pan, cover with aluminum foil and set aside to steam - this will give you incredibly light and fluffy rice.
- Heat a large frying pan on a medium heat and pour in a glug of extra-virgin olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.
- Season the meat well with salt, pepper and the paprika. Rub and massage these flavorings into the meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
- You don't have to light the hot brandy, but flaming does give an interesting flavor so I always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the creme fraiche and season, to taste. Continue simmering for a few minutes. Any longer than this and the meat will toughen up - it doesn't need long, as it's been cut up so small.
- Serve your fluffy rice on 1 big plate and your stroganoff on another. Simply spoon the remaining creme fraiche over the stroganoff, then sprinkle over the sliced gherkins and the parsley leaves. Eat at once!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
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