Venison Pulled Pot Roast

VENISON PULLED POT ROAST

This is a recipe that I came up as a way with to utilize some of the tougher cuts of venison, which may require a bit more time to breakdown and tender up. While a traditional pot roast was always a favorite of mine, it was never a huge hit with my boys when they were younger. My son always said it was “old man food.”

A simple way around that issue, while still enjoying many of the same flavors, was to prepare one of my favorite pot roast recipes and cook it a bit longer than usual, to the point where it wants to shred like pulled pork. Seasoning and thickening the sauce into a pot roast gravy, and then adding the meat back and throwing it over some fresh pasta quickly turned this “old man” dish into a favorite with my boys. Now that they are older, it is a winter staple for us and a meal even the “young men” of the house look forward to.

Venison Pulled Pot Roast

Prep Time: 30 minutes

Cooking Time: 3 hours

Ingredients

• 3 lbs Venison Roast

• 4 slices smoked bacon

• 2 cups sherry (or red wine)

• 2 sweet onions - chopped

• 6 cloves garlic - diced

• 3 bay leaves

• 1 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 2 cups Game Broth (beef also works well)

• Sea Salt (to taste)

• Black pepper (to taste)

• Flour

• fresh Parsley - chopped

Instructions

1. Rinse the roast and pat dry (it is important the meat is dry so it browns well)

2. Place dutch oven, or roasting pan on medium heat.

3. Add bacon, and fry until crisp. Remove and reserve on the side.

4. Season the meat liberally with salt & pepper on all sides.

5. Brown the meat, on all sides, in the bacon fat.

6. Once browned, remove the meat, and deglaze the pan with the sherry/wine, being

sure to scrape up all the browned bit.

7. Add the garlic cloves, onion and reserved bacon to the pan, stir to incorporate and

coat well.

8. Add the bay leaves spices, stir well.

9. Add the roast back into the pan and add broth to just about cover the meat.

10. Cook, covered, on low heat for 2 to 3 hours, or until meat is tender and shreds with a

fork. Check regularly, stirring the sauce and turning the meat once or twice during

the process.

11. Remove the roast from the pot, and pull apart, using two forks.

12. Add flour to the reserved juices in the pot, stirring to thicken a bit.

13. Add the meat back to the pot, and stir to coat well.

14. Serve over cooked pasta, rice or mashed potatoes topped with a bit of the fresh

parsley.

BOOM!!!

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