Federal ambassador Julie Golob has another Field to Feast recipe and it’s both easy and tasty. Cooking a wild game roast at this low temperature helps keep it from drying out and is ideal for tougher venison cuts.
Easy Venison Slow-Cooked Roast Recipe
This recipe can be modified to change the flavors with herbs, spices or other cheese. Julie is using an oven-safe dish called a tagine but assures us that a Dutch oven with a lid works well too. The key is to cook the venison low and slow.
Venison roast
Salt & pepper
Tallow or avocado oil for searing
1 half white onion chopped
1, 4-cup jar of green fermented tomatoes or 2 cans of whole or diced tomatoes with juice
16-20 small potatoes
Salad greens
Goat cheese
Pat the meat dry and sprinkle with salt and pepper to your liking. Heat a pan to medium-high heat on the stove and add the tallow or oil. When the oil melts, sear the roast on all sides until deep brown. Remove the roast from the heat.
In the tagine or Dutch oven, add the tomatoes. If you’re using canned tomatoes, pour them in. If using fermented tomatoes, use only enough liquid so that it just fills the bottom of the pan. Add the onions and stir. Place the seared roast in the center on top of the onions and tomatoes and surround it with the potatoes. Cover and place the dish in the oven at 200 degrees for a minimum of 8 hours.
After the cooking time, remove the pan from the oven. Remove the potatoes and scoop into a serving dish. Place the roast on a cutting board and remove any strings. Scoop the tomatoes with enough of the liquid from the pan and pulse in a blender until it has a salsa-like consistency. Slice or cut the meat into chunks.
Serve the meat with potatoes and a side of greens topped with the sauce and goat cheese.
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