Jack Pine Savage Venison Roast
Embark on a culinary adventure with the Jack Pine Savage Venison Roast, a rustic yet refined dish that brings the bold flavors of the outdoors straight to your table. This tender, slow-roasted venison is seared to perfection before being simmered in a fragrant medley of beef broth, red wine, garlic, and aromatic herbs like rosemary and thyme. Nestled alongside hearty vegetables such as carrots, celery, and onions, this roast develops a rich, mouthwatering depth of flavor as it roasts low and slow in the oven. Finished with a luscious, homemade gravy, this dish is a celebration of wild game elevated to gourmet status. Perfect for cozy gatherings or an impressive dinner centerpiece, this venison roast is a must-try for those craving bold, hearty flavors. Ideal for hunters and foodies alike, it’s the ultimate comfort food that pays homage to nature's bounty.
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Ingredients
- 3 pounds venison roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 leaves bay leaves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Pat the venison roast dry with paper towels and season it generously with salt and ground black pepper on all sides.
Step 3
Heat olive oil in a large oven-safe Dutch oven or roasting pot over medium-high heat. Once hot, sear the venison roast on all sides until browned, about 2-3 minutes per side. Remove the roast and set it aside.
Step 4
In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables for 4-5 minutes until softened and starting to caramelize.
Step 5
Add the minced garlic and tomato paste to the pot, stirring for about 1 minute until fragrant and well combined.
Step 6
Deglaze the pot by pouring in the red wine (or an additional cup of beef broth if not using wine), scraping the bottom with a wooden spoon to release any browned bits.
Step 7
Add the seared venison roast back to the pot along with the beef broth, dried rosemary, dried thyme, and bay leaves. Bring the mixture to a simmer.
Step 8
Cover the pot with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, or until the venison is tender and easily pulls apart with a fork.
Step 9
Carefully remove the pot from the oven. Take out the venison roast and set it aside to rest, loosely covered with foil.
Step 10
To make a gravy, mix water and flour in a small bowl to create a slurry. Stir it into the cooking liquid in the pot and simmer on the stovetop over medium heat until thickened, about 5 minutes.
Step 11
Slice or shred the venison roast and serve it with the roasted vegetables and gravy. Enjoy your hearty Jack Pine Savage Venison Roast!
Nutrition Facts
| Serving size | 3243.8 grams (3243.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2977 |
| Total Fat 75.30g | 97% |
| Saturated Fat 20.80g | 104% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 1524mg | 508% |
| Sodium 7044mg | 306% |
| Total Carbohydrate 77.10g | 28% |
| Dietary Fiber 16.10g | 58% |
| Total Sugars 27.70g | |
| Protein 431.30g | 863% |
| Vitamin D 0IU | 0% |
| Calcium 386mg | 30% |
| Iron 54mg | 297% |
| Potassium 7045mg | 150% |
Source of Calories