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Big Game · Axis Deer

Fennel-Olive Braised Axis Deer Roast

Garden & Game kitchen collection · Serves 4

Prep:
25 min
Cook:
180 min

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Fennel and olives join a shoulder roast late enough to keep their shape in the sauce.

Engraved serving suggestion for Fennel-Olive Braised Axis Deer Roast
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Compatible species and required cuts

Use these cuts: roast.

Axis Deer: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

2 lb boneless axis shoulder roast 1 fennel bulb, in wedges 2 carrots, in 2-inch pieces 1 onion, sliced 1/2 cup pitted green olives 2 cups unsalted stock 1 cup crushed tomatoes 2 tbsp olive oil 2 garlic cloves, crushed 1 tsp kosher salt 1/2 tsp black pepper

Method

Heat oven to 325°F. Season roast with salt and pepper. Brown all sides in oil in a snug Dutch oven, about 10 minutes total. Remove and soften onion 5 minutes; add garlic, stock and tomatoes, then return roast. Cover and cook 90 minutes, turning once and keeping liquid halfway up the roast with added water as needed. Add fennel, carrots and olives and cook 45–75 minutes more. Finish when the roast reaches at least 165°F and a fork twists easily in its center. Remove meat to a clean board for 10 minutes; skim sauce and simmer uncovered if thin. Slice across grain or pull into large pieces and serve with vegetables. Allergens: None of the major allergens when stock is suitable. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.