How to Cook the Perfect Venison Roast | With Danielle Prewett

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective for cooking.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Canned mushrooms are a budget-friendly option.

Start with the pot roast recipe, using a neck roast.

Prepare mirepoix with onions, celery, and carrots, roughly chopped.

Preheat the oven to between 250°F and 300°F.

Cut the neck roast into large pieces, about 2 inches wide.

Season the meat with salt, pepper, and crushed dried rosemary.

Add 2 tablespoons of creamy mustard and a splash of white wine.

Sear the meat in an enameled cast iron Dutch oven over medium-high heat using beef tallow.

Sauté the aromatics in the same pot and deglaze with white wine.

Nestle the meat back into the pot and add baby potatoes and chicken stock.

Cook in the oven for about 6 hours until tender.

For the mushroom rubbed roast venison, trim the outside silver skin of the sterlo tip roast.

Save the trimmings for the au jus.

Tie the roast with kitchen twine at intervals for even cooking.

Pulse dried porcini mushrooms in a spice grinder to a coarse consistency.

Mix the mushroom powder with salt, pepper, rosemary, and thyme to create a rub.

Rub the mixture all over the roast before cooking.

Pan roast the venison starting on the stovetop.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary