12 Days of Cheer Day 11: Venison Roast
I love the differences in family traditions around the holidays. My friends Italian family has lasagna every Christmas while my friend in California fries up delicious tacos. In my family it’s Venison Roast. This is a slight modification on how my mother made it growing up. Her way was in a crock pot (which you could easily do with this recipe as well, just skip the braising).
Venison Roast cut
2 Tablespoons olive oil
1 qt. beef stock
1 heavy beer
1 large white onion chopped
bunch of celery – clean and separate the leaves and chop 4 of the stalks
2 medium carrots chopped
handful of parsley
2 sprigs of rosemary
Preheat oven to 350 degrees. Heat a dutch oven on the stove top with the 2 Tablespoons of olive oil on high heat. Once hot place the roast in and braise each side for a minute or two. Venison dries out very easily and this will help keep the juices in. Remove the venison from the dutch oven, turn heat to medium and set aside. Throw all the chopped veggies in, mix, and let them heat cook for about five minutes. Place the roast back in and add 1 qt beef stock, heavy beer, and herbs. Put the lid on and place in the oven for one and a half hours or until roast is just cooked through.
Now Mark usually throws out all the mushy vegetables however this is one of my favorite parts. You can even throw a few potato wedges in there if you wish. Serve with buttermilk buscuits.