Venison roast
Venison roast

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, venison roast. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Place the roast, carrots and onions in pan. Remove meat and vegetables to a serving platter; keep warm.

Venison roast is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Venison roast is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook venison roast using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Venison roast:
  1. Get 4 lb deer roast
  2. Make ready 1 onion
  3. Make ready 3 clove garlic
  4. Make ready 2 tbsp olive oil
  5. Get 1 can diced tomatoes
  6. Take 1 stem of fresh rosemary
  7. Get 4 carrot sticks peeled and cut in slices
  8. Make ready 3 celery cut in thirds
  9. Make ready 6 Russet potatoes , cut in large cubes
  10. Take 1 1/2 tbsp fresh parsley
  11. Take 1 salt
  12. Make ready 1 pepper

It refers to any cut of meat that comes from the deer. The roast cut is the best for this venison roast recipe. The roast cut of the deer is generally taken from the hindquarters. The autumnal spices, red wine marinade, and brown sugar just taste like the holidays.

Instructions to make Venison roast:
  1. Preheat oven to 325°F.
  2. Heat oil in a dutch oven on med high heat. Salt all sides of the roast. Sear roast on all sides to brown. Take roast out and set aside.
  3. Take sliced onions and chopped garlic and fry in the oil until soft. Add can of diced tomatoes and rosemary and simmer for about 3 minutes scrapping the deer drippings.
  4. Add the roast back to the Dutch oven, cover and put in the oven for 30 minutes.
  5. Remove the Dutch oven, add vegetables, parsley, and salt and pepper to taste. Reduce heat to 300°F and cook for 60 minutes longer.
  6. Take out o oven and sit, lid on for about 10 minutes. Take roast out to rest and slice and serve with vegetables.

The roast cut of the deer is generally taken from the hindquarters. The autumnal spices, red wine marinade, and brown sugar just taste like the holidays. Put roast in a small roasting pan with some onion under roast and some around it. Fill pan with water just so the top of the roast is exposed. Slow cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped of with homemade flavorful gravy.

So that’s going to wrap this up for this special food venison roast recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!