Venison Pot Roast
Prep time
Cook time
Total time
Venison pot roast can be made from elk or deer.
Author: Merry Bevill
Recipe type: Entree
Cuisine: American
Serves: 6
Ingredients
- 3 - 4 lb boneless elk or deer roast
- 4 - 6 cloves of garlic
- olive oil to brown the roast
- salt, pepper, herbs (sage, thyme, rosemary) as desired
- 2 cups beef stock
- 1 cup juice (cranberry, or apple)
- 1 - 2 large onions, peeled and quartered
- 3 - 4 medium red potatoes, quartered
- 3 - 4 carrots, cut into rounds ( I used baby carrots)
Instructions
- With a paring knife, cut deep slits into the roast on all sides. Push cloves of garlic into the slits.
- Salt, pepper, and season with herbs as desired.
- Set aside and let the flavors combine while preparing the charcoal.
- Add a little olive oil to the Dutch Oven. When the coals are white, put the Dutch Oven on to heat.
- When hot, place the roast into the oven to brown. Turn it to sear on all sides.
- Remove the pot from the coals and rearrange 10 - 12 coals into a circle. Place the pot back onto the charcoal.
- Add the beef stock and the juice to the pot.
- Place the Dutch Oven cover on the pot and put 12-14 coals onto the lid. This will keep the oven temperature at about 250 ° - 300 °.
- After about an hour, add the vegetables.
- Continue to cook for about another 2 hours until the meat reaches an internal temperature of 160° and the meat pulls apart easily.
- Take off the coals and let the meat rest for a while, with the lid on.
- To make gravy. Add 2 tablespoons of flour to 1 cup of water and mix until smooth. Remove the roast and vegetables from the pot. And place back onto the coals. Gradually add the flour paste to the juices in the pan and stir until thickened. Add salt and pepper if desired.
Notes
You will need a 12" cast iron Dutch Oven with legs and 20 or more coals. As you use the coals, you will need to start more so that you have a continuous supply of white, hot coals to use as the others burn out.
When cooking, every 15 minutes turn the pot ¼ turn clockwise and the lid ¼ turn counterclockwise. Add more white hot coals as necessary to keep the temperature steady.
Note: Venison has very little fat compared to beef and will be dry and tough if overcooked. Venison can be soaked in milk or buttermilk to remove some of the wild or "gamey" taste. Cooking the venison in apple or cranberry juice also helps to lessen the "gamey" flavor.
When cooking, every 15 minutes turn the pot ¼ turn clockwise and the lid ¼ turn counterclockwise. Add more white hot coals as necessary to keep the temperature steady.
Note: Venison has very little fat compared to beef and will be dry and tough if overcooked. Venison can be soaked in milk or buttermilk to remove some of the wild or "gamey" taste. Cooking the venison in apple or cranberry juice also helps to lessen the "gamey" flavor.
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/venison-pot-roast/