9 months ago
7
3
Posted On: January 26th 2026, 04:04 am
Ohhhh you know what this is...
DUTCH OVEN VENISON ROAST, BABY!!!
You need:
Deer or elk meat
1 yellow onion
2 decent carrots
3 pieces of celery
Red potatoes
Diced or peeled tomatoes
Sliced mushrooms
Rosemary and thyme (I used dried, fresh is better)
Salt and pepper
Bay leaves
Garlic (or garlic powder)
Red wine (I used pinot noir)
Beef broth or bouillon
Bacon lard or beef tallow
Dutch oven or cast iron soup pot
Meat thermometer
Exact measurements will vary by how much you want to make or how big your pot is. I will list mine at the bottom.
Heat pot on stove to a medium and melt enough fat to cover 1/8" in the bottom
Make your base. Dice onion into 1/2" pieces. Cut carrots and celery to 1/2" pieces. Add to pot and stir, making sure all veggies are coated in fat. Reduce heat to a simmer. Stir occasionally for about 5-10 minutes, or until vegetables start to soften. Remove from pot and set aside.
Heat the pot to medium high. Melt some more fat into the pot, but only enough to ensure the bottom is covered. Salt and pepper your meat, and sear on all sides. Reduce to simmer and add 1 cup red wine, rosemary, thyme, bay leaf, and garlic. Simmer for about 10 minutes, occasionally
While that reduces, dice your potatoes at about 1/2". If using bouillon, make 1-2 cups.
Preheat oven to 275-350F, depending on how long you wanna wait. Because game meat has very little fat, I like to cook it as slowly as possible to avoid making it tough.
Add the broth. Add the taters. Add some more seasoning.
Cover and pop that bad baby in the oven for about 45-60 minutes (depending on your heat.)
Check the temperature in the thickest part. When it's at around 120F, add your mushrooms and your base. Cover and continue cooking until the meat is around 180F and the potatoes are fork soft.
Fucking eat it, and call yourself a baddie cuz you are.
This exact pot:
4lbs deer quarter
Base
6 red potatoes
14oz succeed tomatoes
2lbs sliced crimini mushrooms
1tbsp rosemary
2tsp Penzey's French thyme
2 bay leaves
2tsp Penzey's roasted garlic
8oz Black Box Pinot Noir
2 cups beef bouillon
Bacon lard
Cooked at 275F for approximately 3hrs
DUTCH OVEN VENISON ROAST, BABY!!!
You need:
Deer or elk meat
1 yellow onion
2 decent carrots
3 pieces of celery
Red potatoes
Diced or peeled tomatoes
Sliced mushrooms
Rosemary and thyme (I used dried, fresh is better)
Salt and pepper
Bay leaves
Garlic (or garlic powder)
Red wine (I used pinot noir)
Beef broth or bouillon
Bacon lard or beef tallow
Dutch oven or cast iron soup pot
Meat thermometer
Exact measurements will vary by how much you want to make or how big your pot is. I will list mine at the bottom.
Heat pot on stove to a medium and melt enough fat to cover 1/8" in the bottom
Make your base. Dice onion into 1/2" pieces. Cut carrots and celery to 1/2" pieces. Add to pot and stir, making sure all veggies are coated in fat. Reduce heat to a simmer. Stir occasionally for about 5-10 minutes, or until vegetables start to soften. Remove from pot and set aside.
Heat the pot to medium high. Melt some more fat into the pot, but only enough to ensure the bottom is covered. Salt and pepper your meat, and sear on all sides. Reduce to simmer and add 1 cup red wine, rosemary, thyme, bay leaf, and garlic. Simmer for about 10 minutes, occasionally
While that reduces, dice your potatoes at about 1/2". If using bouillon, make 1-2 cups.
Preheat oven to 275-350F, depending on how long you wanna wait. Because game meat has very little fat, I like to cook it as slowly as possible to avoid making it tough.
Add the broth. Add the taters. Add some more seasoning.
Cover and pop that bad baby in the oven for about 45-60 minutes (depending on your heat.)
Check the temperature in the thickest part. When it's at around 120F, add your mushrooms and your base. Cover and continue cooking until the meat is around 180F and the potatoes are fork soft.
Fucking eat it, and call yourself a baddie cuz you are.
This exact pot:
4lbs deer quarter
Base
6 red potatoes
14oz succeed tomatoes
2lbs sliced crimini mushrooms
1tbsp rosemary
2tsp Penzey's French thyme
2 bay leaves
2tsp Penzey's roasted garlic
8oz Black Box Pinot Noir
2 cups beef bouillon
Bacon lard
Cooked at 275F for approximately 3hrs
Comments (3)
More posts
