Summary
Yield | |
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Source | Ryan M. of Winnipeg, Manitoba. |
Prep time | 30 minutes |
Cooking time | 2 hours, 30 minutes |
Total time | 3 hours |
Description
A delicious way to prepare a venison roast. This meal takes about 1/2 hour to prepare and 2+1/2 hours to cook; and serves 4.
Ingredients
3 tablespoons
butter (unsalted) 1⁄4 cup
flour (seasoned with 1 tablespoon black pepper and 2 teaspoons cumin) 1 1⁄2 teaspoon
black pepper 3 teaspoons
cumin 3 pounds
venison shoulder (bone-in) 1⁄2 cup
carrots (coarsely-chopped) 1 1⁄5 cup
celery (coarsely-chopped) 1
white onion (finely-diced) 2 cups
red wine (merlot ideal) 1⁄4 cup
goat breast (chopped, fatty (or bacon)) 6
potatoes (small, halved) 3⁄4 cups
red lentils 1 cup
chicken broth (or beef broth) 1 1⁄2 teaspoon
coriander 1 1⁄2 teaspoon
paprika 1 teaspoon
cayenne pepperInstructions
- Coat the venison with the flour mixture
- In the pot, heat 2 tbsp butter and brown the venison on all sides
- Remove the venison and add the carrots, celery, goat or bacon and 1 cup of wine
- Let simmer for 10 minutes
- Stir in the onion and the other cup of wine
- Let simmer for an additional 10 minutes
- Add the broth. Submerge the venison into the stock and heat it to boiling on the stove top.
- Cover and braise the meat in a 300˚F (150˚C) for 1.5 hours, turning and re-submerging the meat every half-hour.
- Remove the pot from the oven and heat the oven to 375˚F (190˚C).
- Heat 1 tbsp butter in a small skillet and add spices. Cook for 5 minutes until aromatic, then add to pot.
- Add salt to taste
- Add the potatoes and lentils to the pot.
- Continue to braise (covered) at 375˚F (190˚C) until the potatoes and lentils are soft (about 1 hour)
Notes
You'll also need:
- a 6-8 quart dutch oven (ideal) or a stew pot with a tight-fitting lid
- small skillet
Season: