Pot roast of venison is a succulent and flavorful dish that highlights the rich taste of venison. This recipe involves marinating the venison in a mixture of spices, red wine, and oil to enhance its flavor and tenderness. The marinated venison is then browned and cooked slowly in a savory sauce, along with bacon, onions, carrots, and mushrooms. The result is a tender and juicy roast that is perfect for special occasions or a hearty family meal.
INGREDIENTS:
- 1.8kg/4lb boned joint of venison
- 75ml/3fl oz vegetable oil
- 4 cloves
- 8 black peppercorns, lightly crushed
- 250ml/9fl oz red wine
- 100g/4oz streaky back bacon, chopped
- 2 onions, finely chopped
- 2 carrots, chopped
- 150g/5oz mushrooms, sliced
- 1 tablespoon plain flour
- 250ml/9fl oz chicken stock
- 2 tablespoons redcurrant jelly
- Salt and freshly ground black pepper
PREPARATIONS:
- Place the venison in a bowl and add half of the vegetable oil, cloves, peppercorns, and red wine. Cover the bowl and let the venison marinate in a cool place for 24 hours, turning the meat occasionally.
- Preheat the oven to 160°C/325°F/Gas mark 3. Remove the venison from the bowl and pat it dry with kitchen paper. Reserve the marinade.
- Heat the remaining vegetable oil in a shallow pan and brown the venison evenly. Transfer the venison to a plate.
- Stir the chopped bacon, onions, carrots, and mushrooms into the pan and cook for about 5 minutes until they start to soften.
- Stir in the plain flour and cook for an additional 2 minutes. Remove the pan from the heat and stir in the reserved marinade, chicken stock, and redcurrant jelly. Season with salt and pepper. Return the pan to the heat and bring the mixture to a boil, stirring continuously. Simmer for 2-3 minutes.
- Transfer the browned venison and the sauce to a casserole dish. Cover the dish and cook in the preheated oven, turning the joint occasionally, for about 3 hours or until the venison is tender.
- Serve the pot roast of venison hot.
YIELD: Serves 4
SPECIAL INSTRUCTIONS:
- Make sure to marinate the venison for 24 hours to enhance its flavor and tenderness.
- Turn the venison occasionally during the marinating process to ensure even flavor distribution.
TIPS:
- Serve the pot roast of venison with roasted potatoes and steamed vegetables for a complete meal.
- Adjust the seasoning and the cooking time according to your taste preferences and the desired level of doneness for the venison.
In conclusion, pot roast of venison is a delightful dish that brings out the rich and gamey flavors of venison. The marinating process tenderizes the meat and infuses it with a delightful blend of spices and red wine. The slow cooking in a savory sauce, along with bacon, onions, carrots, and mushrooms, further enhances the flavors and creates a tender and succulent roast.
This dish is perfect for special occasions or when you want to impress your guests with a unique and flavorful meal. Serve the pot roast of venison with roasted potatoes and steamed vegetables for a complete and satisfying dining experience.
Follow the simple steps in the recipe to prepare this delicious pot roast of venison. The marinating process may require some advance planning, but the result is well worth the effort. The tender and juicy venison, combined with the rich and savory sauce, will surely leave everyone wanting more.
So, gather the ingredients, marinate the venison, and let the flavors develop. Enjoy the aroma filling your kitchen as the pot roast cooks slowly in the oven. When it’s done, savor the tender meat and the hearty sauce that pairs perfectly with the venison. Pot roast of venison is a dish that will impress and satisfy even the most discerning palates.
