Jack Pine Savage Venison Roast Recipes

BONE-IN BLADE VENISON ROAST

Steps:

• Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
• Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
• Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
• Add the onion and cook until translucent and beginning to brown, about 5 minutes.
• Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
• Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they'll add tons of flavor to your sauce.
• Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
• Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
• Cook in the oven for 2-1/2 hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
• After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
• Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
• Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
• Don't throw away the extra cooking liquid-it's like liquid gold! Save it for soup, pasta sauce, or stock.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.