Pot Roast Of Venison
A hearty venison pot roast infused with aromatic herbs, vegetables and red wine, perfect for a comforting family meal or special occasion.
Ingredients
Instructions
- Carefully trim the venison, removing excess fibers, skin, and fat.
- Lard the venison with salt pork.
- Slice onions, carrots, and celery.
- Place the sliced vegetables in a Dutch oven with equal parts of red wine and water.
- Add bay leaves, lemon peel strips, peppercorns, thyme, rosemary, parsley, and salt.
- Bring to a boil and let simmer for 30 minutes.
- Add the larded venison to the Dutch oven and cover.
- Simmer for 2 hours.
- Remove the meat from the liquid, strain the sauce, and place the venison in a roasting pan.
- Pour the strained liquid over the roast, add sour cream, and cook slowly until done.
Tips & Substitutions
For optimal flavor, let the venison marinate in the red wine and herbs overnight before cooking. If you can't find salt pork, use thick-cut bacon as a substitute. Adjust the herbs according to your preference; a touch of juniper berries can enhance the gamey flavor. Serve with a side of Fresh Collard Or Turnip Greens for a well-rounded meal.
Serving Suggestions
Serve the pot roast with mashed potatoes or a hearty bread to soak up the delicious sauce. A side of roasted vegetables or Grandma'S German Potato Salad complements the dish perfectly. A glass of red wine pairs beautifully with this meal, enhancing the flavors of the venison.
Storage & Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat or in the oven at 325°F until heated through. You can also add a splash of broth or water to keep it moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Of Venison contains roughly 777 calories, with 24g protein, 98g carbohydrates, and 36g fat. It is an excellent source of vitamin C (95% of the Daily Value), iron (88% of the Daily Value), and dietary fiber (75% of the Daily Value). Note that it is relatively high in sodium, at 2595mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of venison for this recipe?
Yes, you can use any cut of venison, but haunch and loin are preferred for their tenderness. Cuts from the shoulder or shank can also be used but may require longer cooking times to become tender.
What can I use instead of sour cream?
If you need a substitute for sour cream, consider using Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, a mixture of cream cheese and a little milk can work as well.
How do I know when the venison is done cooking?
The venison is done when it reaches an internal temperature of 160°F. A fork should easily pierce the meat, and it should be tender. Allow it to rest for a few minutes before slicing to keep it juicy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).