Ingredients: |
Ingredients: 1 - 3-4lb bone in roast from deer, elk, caribou or moose
Kosher salt
Fresh ground pepper
2 T. vegetable oil
2 T. unsalted butter
1 onion, diced
12 cloves garlic
2 quarts game stock (or enriched stock)
¼ cup dry white or red wine
2 - 3 sprigs fresh thyme and oregano
1 bay leaf
2 sweet potatoes, peeled and sliced into ½ inch thick pieces
6 oz. whole baby carrots or large carrots cut into 2-inch pieces
2 stalks celery cut into 2 inch pieces
1 lb. russet potatoes cut into ½ inch cubes
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Directions: |
Directions:Use the venison marinade to coat meat. Place in large zip bag and refrigerate. Turn several times. Leave overnight.
Preheat oven to 300º
Heat dutch oven over medium . Add the oil. When hot, add butter. When melted, add meat and sear on high until dark brown. Flip and repeat.
Remove meat and add onion. Saute until tender.
Add garlic and cook 2-3 minutes.
Use a wooden spoon to loosen any bits. May use a little stock to help.
Return meat to pot. Add remaining stock and wine. This should almost cover the roast.
Toss in the thyme, oregano and bay leaf.
Bring to a boil and then transfer to the oven. Cook in oven 2½ hours checking to make sure there is enough liquid. May need to add more broth. If top is getting dry, flip it over and continue cooking.
After 2½ hours, check for tenderness. If it doesn't pull away from the bone, return to oven for additional hour.
When tender, add the potatoes, carrots and celery. Return to oven for 20 - 25 minutes.
Remove meat from the liquid. Slice into big chunks. Serve with veggies and more broth. |
This recipe for Venison Shoulder (any roast) is from