Venison Roast
Subscribe to our blog here!
If you have a hang up with eating deer, all I can say is, you don’t know what you’re missing. If you don’t hunt or don’t know a hunter, these can be difficult to get. But if you ever have the chance, don’t pass. It has a fantastic flavor.
Venison can run on the gamey side at times so I always cool it with lots of root veggies. I find they help. This is a slow cooker and stove recipe.
If you wish to eat just as a pot roast skip step two. However, if you want more of a venison debris poboy in the spirit of the NOLA roast beef poboy, proceed with step two.
Ingredients
- 1 deer roast (3-4 pounds)
- Salt and pepper
- 4 cups or so of chicken or beef stock
- 1/2 cup of red wine
- 2 carrots chopped
- 1 medium potato chopped
- 1 large onion chopped
- 2 stalks of celery chopped
- 1 small jalapeno chopped
- 6 cloves of garlic chopped
- 4 tablespoons of butter
- 4 tablespoons of flour
Instructions
Step One
Season roast well with salt and pepper.
Sear roast in a cast iron skillet until browned on all sides.
Transfer to a crockpot and add the rest of the ingredients (except butter and flour). Cook on low for at least 8 hours.
At this point, you can enjoy as a pot roast on some rice or mashed potatoes or continue with step two for a thicker gravied roast.
Step Two
Use a slotted spoon to remove roast from gravy and veggies. Set roast aside and transfer liquid and veggies to a large pot.
Use an immersion blender to blend all veggies. Strain veggies and reserve liquid.
Melt butter in another pot on medium heat. Slowly add flour and stir until all incorporated. Stir constantly for about five minutes until a blonde roux is formed.
Add strained liquid a little at a time until desired gravy consistency is reached.
Add roast into the gravy and stir until roast is broken up and incorporated into gravy.
Serve on warm french bread, with greens (arugula is far superior to lettuce in my opinion but that’s me), tomato, and pickles.
