Venison pot roast
This story is featured in Montana Outdoors November-December 2007 issue
This produces the most flavorful venison I’ve ever tasted. Unlike many pot roast recipes, mine calls for braising the meat in browned, finely chopped vegetables, which I then puree to make the gravy. Add larger vegetables during the last few minutes to keep them from becoming mushy. This recipe works best with smaller deer or pronghorn necks as well as the traditional shoulder roasts from any big game animal.
Preheat oven to 275°.
Season with salt and pepper:
Deer or pronghorn neck
Heat in large skillet or Dutch oven:
4 T. lard or vegetable oil
Add neck roast and brown on all sides, about 20 minutes.
Remove roast to a plate. Add:
2 C. finely chopped onions ½ C. finely chopped celery
½ C. finely chopped carrots
Cook vegetables, stirring occasionally, until they begin to color, about
5 minutes. Add:
1 C. beef stock or dry red wine
Bring to boil. Add:
1 bay leaf ½ t. dried thyme
Return roast to pan and cover. Make sure there is always at least 1 inch of liquid in pot and add more if needed. Cook in oven for 2 to 3 hours, removing and turning roast occasionally. Add:
1 C. carrots, cut into 1-inch pieces
Cook for 5 minutes. Remove roast and carrots and set aside while making the gravy. Pour pan liquid and finely chopped vegetables into a blender and puree for 3 minutes. Return to pot. Add cooked carrots and:
1 C. frozen peas
Bring to simmer. Meanwhile, the neck roast will have cooled enough to pick the meat off the bone. Serve the meat and the vegetable gravy over egg noodles or boiled potatoes.
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