Why You’ll Love This Ed’s Venison Pot Roast Recipe
You’ll love Ed’s Venison Pot Roast Recipe for its incredible depth of flavor and tender, juicy meat.
This dish transforms a simple cut of venison into a gourmet experience that warms your soul. The aroma fills your kitchen, drawing everyone in, and the combination of savory herbs and spices makes each bite unforgettable.
It’s perfect for gatherings or a cozy family dinner. As it cooks slowly, the meat absorbs all those rich flavors, becoming melt-in-your-mouth delicious.
Trust me, once you try this, it’ll become a staple in your cooking repertoire, leaving your guests craving more!
Ingredients of Ed’s Venison Pot Roast
When it comes to making a delicious pot roast, the ingredients are key. Ed’s Venison Pot Roast is filled with robust flavors and hearty components that come together to create a truly comforting meal.
So, before we plunge into the cooking process, let’s get familiar with what you’ll need to gather for this culinary adventure. It’s like preparing for a treasure hunt in your kitchen, and trust me, the rewards are oh-so-worth-it.
Here’s a handy list of the ingredients you’ll need for Ed’s Venison Pot Roast:
- 2 1/2 lbs venison rump roast
- 6 garlic cloves, sliced
- Kosher salt and freshly cracked black pepper
- 1/2 cup bacon grease
- 1 medium onion
- 4 celery ribs
- 3 large carrots
- 2 elephant garlic cloves
- 1 small Fuji apple, cored and seeded
- 4 tablespoons sun-dried tomatoes, minced
- 1/4 cup flour
- 1 cup water
- 1 cup Bourbon
- 4 cups veal stock
- 14 1/2 ounces diced tomatoes
Now, let’s talk about these ingredients a little more. If you’ve never worked with venison before, you’re in for a treat. It’s leaner than beef but can be just as flavorful when cooked right.
Searing it in bacon grease adds a depth of flavor that makes it even better. And while we’re at it, don’t skip on the garlic—especially the elephant garlic; it’s milder and adds a lovely sweetness to your roast.
Plus, the combination of fresh veggies, apple, and sun-dried tomatoes brings a delightful twist that balances the richness of the meat. Just remember, cooking is about experimenting and enjoying, so don’t be afraid to make this recipe your own!
How to Make Ed’s Venison Pot Roast
Alright, let’s plunge into the delicious world of Ed’s Venison Pot Roast. First things first, you’ll want to preheat your oven to a cozy 325 degrees. While that’s warming up, take your 2 1/2 lbs of venison rump roast and cut slits all over it—this is where the magic happens. Grab those 6 sliced garlic cloves and tuck them into the slits like little flavor-packed presents. Don’t skimp on the kosher salt and freshly cracked black pepper; season that roast generously. It’s like giving it a warm hug before it heads into the skillet.
Now, let’s get sizzling. In a cast iron skillet, heat up 1/2 cup of bacon grease—yes, you read that right, bacon grease. It’s not just for breakfast anymore. Once it’s hot, carefully place the roast in there and sear it on all sides until it’s beautifully browned. The aroma at this point will have you questioning if you should just eat it right there, but hold your horses.
Remove the roast, let it rest on a plate, and in the same skillet, toss in your finely mashed mix of 1 medium onion, 4 celery ribs, 3 large carrots, 2 elephant garlic cloves, and 1 small Fuji apple. Stir it around over medium-high heat, scraping the bottom to get all that tasty goodness.
After a few minutes of that delightful aroma filling your kitchen, add 4 tablespoons of sun-dried tomatoes and sprinkle in 1/4 cup of flour, stirring to combine. Be careful not to burn it—nobody likes a burnt pot roast. Pour in 1 cup of water, mix it all together, and let it reduce for about 5 minutes.
Then, bring in the big guns: 1 cup of Bourbon. Yes, the bourbon! It’s going to add a rich flavor that’s just divine. Stir it well, let it reduce for a few more minutes, and then add in the 4 cups of veal stock and 14 1/2 ounces of diced tomatoes.
Finally, return the venison to the pot, cover it up, and place it in the oven for a solid 5 hours. Just imagine how tender and flavorful it will be by the time it’s done. Stir occasionally, and try not to let the smell drive you too crazy; you’ll be rewarded soon enough.
Ed’s Venison Pot Roast Substitutions & Variations
There are several delicious substitutions and variations you can explore with Ed’s Venison Pot Roast to make it your own.
If you can’t find venison, a beef chuck roast works just as well. For a different flavor, try using smoked paprika instead of black pepper.
I love adding root vegetables like parsnips or turnips for extra sweetness. Instead of bourbon, a rich red wine can deepen the flavor profile beautifully.
You can swap out the apple for a pear for a unique twist. Feel free to adjust the garlic to your liking; I sometimes double it for an extra punch!
What to Serve with Ed’s Venison Pot Roast
To enhance the experience of Ed’s Venison Pot Roast, I love serving it with hearty sides that complement its rich flavors.
Creamy mashed potatoes or buttery egg noodles soak up the savory sauce beautifully. Roasted root vegetables, like carrots and parsnips, add a touch of sweetness that balances the dish perfectly.
I also enjoy a fresh green salad with a tangy vinaigrette to cut through the richness. For a cozy touch, warm, crusty bread makes an excellent addition, perfect for sopping up every last drop of that delicious gravy.
These sides truly elevate the meal and make it unforgettable!
Additional Tips & Notes
While preparing Ed’s Venison Pot Roast, I’ve learned a few tips that can enhance the dish even further.
First, marinating the venison overnight in bourbon can deepen the flavor. Use a meat thermometer to guarantee it’s perfectly cooked; aim for around 145°F.
If you prefer a thicker sauce, add a cornstarch slurry towards the end of cooking. For extra richness, consider a splash more bacon grease or butter before serving.
Don’t skip the resting time after cooking; it allows the juices to redistribute.
Finally, serve with crusty bread to soak up that delicious sauce! Enjoy your hearty meal!