Ed's Venison Pot Roast Recipe

Name: Ed's Venison Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs venison rump roast; 6 garlic cloves, sliced; kosher salt and freshly cracked black pepper; ½ cup bacon grease; 1 medium onion; 4 celery ribs; 3 large carrots; 2 elephant garlic cloves; 1 small fuji apple, cored and seeded; 4 tablespoons sun-dried tomatoes, minced; ¼ cup flour; 1 cup water; 1 cup Bourbon; 4 cups veal stock; 14 12 ounces diced tomatoes

Servings: persons

2 12 lbs venison rump roast
6 garlic cloves, sliced
kosher salt and freshly cracked black pepper
½ cup bacon grease
1 medium onion
4 celery ribs
3 large carrots
2 elephant garlic cloves
1 small fuji apple, cored and seeded
4 tablespoons sun-dried tomatoes, minced
¼ cup flour
1 cup water
1 cup Bourbon
4 cups veal stock
14 12 ounces diced tomatoes

1
Preheat the oven to 325 degrees.
2
Cut slits in the roast all over and insert the garlic slices.
3
Season the roast generously with salt and pepper.
4
In a cast iron skillet heat the bacon grease and then add the roast, searing on all sides.
5
Remove the roast and let sit on a plate.
6
In the bowl of the food processor add the celery, onion, apple, elephant garlic, carrots and process to a fine mash, not quite to a paste.
7
Add this mixture to the hot skillet and scrape the bottom, stirring frequently over med-high heat.
8
Add the sun-dried tomatoes and sprinkle with the flour, stirring frequently, be careful not to burn this.
9
Add 1 cup of water, stir well until all is incorporated and reduce for about 5 minutes.
10
Add the bourbon, stir well and reduce 3-4 minutes.
11
Add the veal stock and the tomatoes and return the venison to the pot.
12
Cover and bake in the oven for 5 hours, or until tender, stirring occasionally.

630

kcal

Calories

Fat

103

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 15 ingredients. The key ingredients include: 2 12 lbs venison rump roast, 6 garlic cloves, sliced, kosher salt and freshly cracked black pepper, ½ cup bacon grease, and more.

Yes, Ed's 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.

Ed's Venison Pot Roast

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