Deconstructed Venison Pot Roast Recipe

Name: Deconstructed Venison Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound venison loin, cut into two 8-ounce portions; 2 tablespoons ground coriander; 2 tablespoons ground cumin; Salt and pepper; 1/4 cup olive oil; 8 ounces new potatoes, halved; 5 cloves garlic, crushed; 3 sprigs thyme; 2 serrano chiles, slit lengthwise but left whole; 1 finger ginger, peeled and roughly chopped; 1 lemon, juiced; 4 cups beef stock; 1 pint cremini mushrooms, quartered; 1 tablespoon unsalted butter; 1 bunch Swiss chard, finely chopped; 4 cups chicken stock

Servings: persons

1 pound venison loin, cut into two 8-ounce portions
2 tablespoons ground coriander
2 tablespoons ground cumin
Salt and pepper
1/4 cup olive oil
8 ounces new potatoes, halved
5 cloves garlic, crushed
3 sprigs thyme
2 serrano chiles, slit lengthwise but left whole
1 finger ginger, peeled and roughly chopped
1 lemon, juiced
4 cups beef stock
1 pint cremini mushrooms, quartered
1 tablespoon unsalted butter
1 bunch Swiss chard, finely chopped
4 cups chicken stock

1
Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil.
2
Marinate in the refrigerator at least 30 minutes.
3
Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan.
4
Bring to a boil and cook until the potatoes are tender, about 15 minutes.
5
With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid.
6
Add the cremini mushrooms, the butter and some salt and pepper to the pan.
7
Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes.
8
Set aside.
9
Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper.
10
Cook until the chicken stock is reduced by half, about 15 minutes.
11
Set aside.
12
Prepare a gas or charcoal grill for high heat.
13
Remove the venison from its marinade.
14
Grill for 4 minutes on each side for medium rare.
15
To serve, bring all the components together for your deconstructed pot roast, and enjoy.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound venison loin, cut into two 8-ounce portions, 2 tablespoons ground coriander, 2 tablespoons ground cumin, Salt and pepper, and more.

Yes, Deconstructed Venison Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deconstructed Venison Pot Roast

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