Venison roast

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, venison roast. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Venison roast is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this 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. Make ready 4 lb deer roast
  2. Take 1 onion
  3. Prepare 3 clove garlic
  4. Prepare 2 tbsp olive oil
  5. Make ready 1 can diced tomatoes
  6. Get 1 stem of fresh rosemary
  7. Get 4 carrot sticks peeled and cut in slices
  8. Take 3 celery cut in thirds
  9. Get 6 Russet potatoes , cut in large cubes
  10. Get 1 1⁄2 tbsp fresh parsley
  11. Get 1 salt
  12. Prepare 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.

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