Post by SPIKER on Jan 11, 2008 2:10:35 GMT -5
Ingredients:
01.(1) Large Venison Roast
02.(10-12) Garlic Cloves
03.Olive Oil Peanut, or Canola
04.(1) pkg baby carrots
05.(2) pkg fresh mushroom
06.(1) pkg Yukon Golden potatoes (bite size)
07.(2) Cans beef, or chicken broth
08. Butter , Flour, Red Wine
You'll need a pot that is big enough to hold the roast, and that has a cover.
01.Cover the bottom of the pot with oil, and heat on high.
02.Take a large chef's knife and put slits in the roast randomly. Push a whole clove of garlic into each one of these.Use as much as you think you might like...
03.This is called "Braising". You have to be a little careful at this step. Once the oil is piping hot, you will place the roast directly into the oil...have the cover ready, because the oil will want to get at you...make sure that the roast is as dry as possible....but even that won't help. Immediately cover, and let the roast "sear" on one side. With long tongs, or fork, lift the cover, and turn the roast over....again being careful. The seared side should be dark brown, almost burnt looking.
04. When that side looks like the other, pour in the can of beef broth..(sometimes I use chicken, it's lighter). You want to almost cover the roast, but not completely..add another can, and finish it with water. Cover, bring to a boil, then reduce heat to a simmer for approx. 45 min per pound.
05. While the roast is cooking prepare the vegetables. I find that if you use a separate roasting pan for each one, they come out better.Preheat the oven to 250.
Lightly coat the potatoes with olive oil, salt and pepper.Place in a roasting pan and place in the oven on the middle shelf. Let them cook for a while, and put a pan of carrots in prepared the same way....then the Mushrooms..the potatoes take the longest, and the mushrooms the least. The vegetables are done when they are soft to the touch..you want the carrots to caramelize.
06.Its hard to plan the timing perfectly , but it doesn't matter. When the Roast is done, remove it from the plate, and let it cool. I usually will put it in the fridge once its at room temp. This will help you to slice it thin.
07.Now, make a rouge out of equal parts flour, and butter, and add some of the drippings to create the sauce...(If you have the time put the liquid in the fridge so that the fatty part rises, and hardens on top, leaving cleaner liquid on the bottom before this step.) Make enough to cover the entire roast and vegetables, and maybe some for the side. Add red wine to taste, you will find that it sweetens the sauce.
08. Take the cooled roast out of the fridge, and slice it evenly. Place the slices in a large roasting pan, or Pyrex. Add the vegetables all around the roast, and pour the sauce over it all.
Cover with tin foil, and put back in the oven on 350 until well heated, then serve.
01.(1) Large Venison Roast
02.(10-12) Garlic Cloves
03.Olive Oil Peanut, or Canola
04.(1) pkg baby carrots
05.(2) pkg fresh mushroom
06.(1) pkg Yukon Golden potatoes (bite size)
07.(2) Cans beef, or chicken broth
08. Butter , Flour, Red Wine
You'll need a pot that is big enough to hold the roast, and that has a cover.
01.Cover the bottom of the pot with oil, and heat on high.
02.Take a large chef's knife and put slits in the roast randomly. Push a whole clove of garlic into each one of these.Use as much as you think you might like...
03.This is called "Braising". You have to be a little careful at this step. Once the oil is piping hot, you will place the roast directly into the oil...have the cover ready, because the oil will want to get at you...make sure that the roast is as dry as possible....but even that won't help. Immediately cover, and let the roast "sear" on one side. With long tongs, or fork, lift the cover, and turn the roast over....again being careful. The seared side should be dark brown, almost burnt looking.
04. When that side looks like the other, pour in the can of beef broth..(sometimes I use chicken, it's lighter). You want to almost cover the roast, but not completely..add another can, and finish it with water. Cover, bring to a boil, then reduce heat to a simmer for approx. 45 min per pound.
05. While the roast is cooking prepare the vegetables. I find that if you use a separate roasting pan for each one, they come out better.Preheat the oven to 250.
Lightly coat the potatoes with olive oil, salt and pepper.Place in a roasting pan and place in the oven on the middle shelf. Let them cook for a while, and put a pan of carrots in prepared the same way....then the Mushrooms..the potatoes take the longest, and the mushrooms the least. The vegetables are done when they are soft to the touch..you want the carrots to caramelize.
06.Its hard to plan the timing perfectly , but it doesn't matter. When the Roast is done, remove it from the plate, and let it cool. I usually will put it in the fridge once its at room temp. This will help you to slice it thin.
07.Now, make a rouge out of equal parts flour, and butter, and add some of the drippings to create the sauce...(If you have the time put the liquid in the fridge so that the fatty part rises, and hardens on top, leaving cleaner liquid on the bottom before this step.) Make enough to cover the entire roast and vegetables, and maybe some for the side. Add red wine to taste, you will find that it sweetens the sauce.
08. Take the cooled roast out of the fridge, and slice it evenly. Place the slices in a large roasting pan, or Pyrex. Add the vegetables all around the roast, and pour the sauce over it all.
Cover with tin foil, and put back in the oven on 350 until well heated, then serve.
