Venison Pot Roast with Root Vegetables

This classic venison pot roast features slow-braised whitetail deer with tender root vegetables, creating a comforting and hearty dish. Inspired by Appalachian and Plains cooking traditions, it’s a meal that celebrates the hunter’s harvest and the richness of locally grown produce. The slow cooking process ensures the venison is melt-in-your-mouth tender, while the vegetables absorb the flavorful juices.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours

Ingredients

  • 3 pounds venison roast
  • 4 carrots, peeled and chopped (garden or locally grown)
  • 4 potatoes, chopped (garden or locally grown)
  • 2 celery stalks, chopped (garden or locally grown)
  • 1 onion, chopped (garden or locally grown)
  • 3 cups beef or venison stock
  • 1 teaspoon dried rosemary
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 325°F (165°C). Season the venison roast with salt, pepper, rosemary, and thyme.
  2. In a large Dutch oven, sear the roast on all sides until browned. Remove and set aside.
  3. Add onion, carrots, potatoes, and celery to the Dutch oven. Cook for 5 minutes.
  4. Return the venison to the pot and pour in the stock. Cover and braise in the oven for 3 hours, or until the venison is tender.
  5. Serve the pot roast with the vegetables and juices.
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