Welcome back and thank you so much for joining me again. This week I am bringing you a recipe I think everyone will enjoy — venison roast with roasted root veggies. This meal is hearty and full of flavor and what I love most is the venison comes out so tender and full of flavor!
This year I was lucky enough to get my hands on some deer hams, but just know they had not been processed so this girl had to figure that out first.
One seven-minute YouTube video later and I was ready to process the deer hams and let me just tell you I impressed myself. I was able to get two roasts, plenty of steaks and stew meat from each one, which left me ready to experiment with all kinds of venison recipes this winter.
Venison is super lean so I knew I wanted to pair it with some root veggies and some butter of course to add a little fat. I actually just used veggies I had on hand and this turned into a family fav! Here is what you will need:
Venison roast (or two depending on how big they are and how many you are feeding):
• 3 –5 carrots
• 1 large onion
• 4-6 celery stalks
• 10-20 radishes
• 3-5 parsnips
• 8-10 small to medium red potatoes
• 2-3 cloves of garlic
• 4 tablespoons of butter
• Thyme
• Rosemary
• Garlic power
• Salt and pepper
• Beef broth or boullion
First I soaked my roasts (I used two since they were small, we are a family of three and we like leftovers) in milk to remove some of that gamey flavor. While the roasts soaked I chopped all the veggies and placed them in a roasting dish all around the outside of the dish; for the radishes just cut the ends off and leave whole. In the middle of the roasting pan, I laid down the leafy parts of the celery and topped it with the chopped onion; basically, we are making a bed for the roasts to lay on.
Now preheat your oven to 350 degrees and rinse the roasts off and pat semi-dry with a paper towel. Sprinkle the herbs and salt and pepper all over the roasts and the chopped veggies, then make five or six deep slits in the roasts. Now peel and slice the garlic cloves and place one or two pieces of sliced garlic in the slits in the roasts. Pour some beef broth or boullion mixed with water in the corner of the roast pan – you want to pour it in the corner so you don’t wash all the seasonings off the roasts and veggies. Cover the roasting dish with foil and bake for about an hour to an hour and 20 minutes.
When it’s time to pull the roasts and veggies from the oven, as tempting as it may be, do not remove the foil for about 5 – 10 minutes. After, remove the foil and slice the roasts and don’t you dare remove those garlic slices that are in the slits because they are melt in your mouth good. Serve with your roasted veggies and some of the broth from the bottom of the pan.
You could also serve this with some crusty bread smeared with butter to dunk in that tasty broth. You can make this recipe your own by adding mushrooms, asparagus, squash or peppers. You can add as much broth or boullion as you want if you like to have more tasty liquid for dipping – whatever your heart desires just make it your own.
You could even omit the red potatoes and make mashed potatoes to go under the roast and veggies — whatever you do just make it your own and as always I am sending love from my kitchen to yours!
