Garlicky Venison Roast
Lean venison gets an incredibly liberal dose of garlic in this slow cooked Garlicky Venison Roast. Root vegetables are roasted along side the roast, pureed to perfection, serving as a glorious base to the venison which is cooked so perfectly - it literally melts in your mouth.
Servings: 4 servings
Ingredients
- 1-2 Tbsp olive oil
- 3 lb venison roast
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp Garlic Powder
- 1/4 tsp smoked paprika
- 1/4 tsp celery seed
- 1/4 tsp onion powder
- 1/4 tsp ground pepper
- 1/4 tsp dill weed
- 1/4 tsp dried marjoram
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary, crushed
- 1 whole head garlic, cloves peeled and roughly chopped
- 1/2 cup beef stock
- 1 medium sweet potato, chopped
- 2 medium onions, chopped
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
Instructions
- Preheat oven to 250 degrees.
- In a small dish, mix all dried spices together to create your spice blend. Conversely, use 1 tablespoon + 1 1/2 teaspoons of your favorite spice mix. Rub mixture all over venison roast.
- In a large dutch oven or cast iron pan, head olive oil over medium high heat. Sear roast , about 2 minutes per side.
- Once roast is seared, add peeled and roughly chopped garlic cloves, and vegetables around roast. Pour beef stock in pan.
- Cover and cook of 8 hours, or until roast shreds easily. Remove from oven.
- Once vegetables and roast are slightly cooled, transfer vegetables to a food processor and blend until smooth. You can add a little stock or water to get things moving, if the puree is too thick.
- To serve, spoon roasted vegetable puree on a plate, and top with shredded venison. Garnish with parsley.
Notes
Items used in this recipe:
Enameled Cast Iron Dutch Oven Pot with LidÂ