Venison Pot Roast

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Hey! It’s game time! Here’s a wild game recipe you might try this weekend. If you don’t have wild game then use beef round, it works just fine. Just so you know what you’re missing here’s what a thick venison round steak looks like, almost 100% fat free.


The deck has finally thawed and the Weber grills are accessible after weeks of trudging through three feet of heavy snow dulled my interest in outdoor grilling. Soon grilling and BBQ’ing will be a daily affair but for now I am enjoying comfort food way too much. And that means weight gain. Oh well. That also means more soups, stews, chili, pasta, pizza and braised pots of beef and vegetables. Hawwwww!

Here’s a very tasty pot roast I highly recommend. Oddly enough the recipe comes from the Weight Watcher’s cookbook. This style of cooking is called braising which means placing all ingredients in a cast iron pot with a tight fitting lid into a 350 degree oven for a few hours. Tonight’s recipe called for a beef round cut.

As I have noted before, any recipe that calls for beef round is perfectly suited for ultra-lean whitetail venison steaks or roasts. Elk or antelope rounds work equally as well.

As luck would have it I have one top round steak of venison in my freezer that weighs almost two pounds and is 1½ inches thick.

Prep time is about 30 minutes and cook time is 220 minutes. Here goes.

Ingredients

Pam or store brand oil in an aerosol can
2 lb well trimmed thick-cut top round of beef or venison
½ t cracked black pepper
¼ t table salt
2 large onions sliced
2 C water
I packet Lipton’s onion soup mix
1 ½ T balsamic or red wine vinegar
1 t dried thyme
8 small or 5 medium uncooked red potatoes quartered
1 lb carrots (we use baby carrots)
1 T chopped parsley for garnish

Place oven rack in lowest position then preheat oven to 350 degrees. Next, coat a medium to large Dutch oven (iron pot with a lid) with cooking spray and place on the range over medium high heat.

Salt and pepper meat, place in pot and brown, about three minutes per side. Remove meat from pot and reserve. Add onions to pot, brown onions stirring occasionally for about eight minutes, remove onions. Mix 2c water with onion soup mix, vinegar and thyme. Add liquid to the medium-hot pot to deglaze residue. Add onions and meat back to pot. Bring all to a boil. Cover pot and bake in the oven for 90 minutes.

CAUTION: DO NOT CLICK ON IMAGES if you are somewhat hungry.


After 90 minutes remove the pot, place carrots and potatoes on top, quickly cover and return to the oven.


Cook for 1 ½ - 2 hours more until vegetables are tender.


This is an outstanding recipe, one already enshrined in the Bambi section of the comfort food wing at the Gerry From Valpo Culinary Hall Of Fame.


Let me know how yours turns out.
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