Simple Venison Pot Roast Recipe
Prep Time:
15 minutes
Cook Time:
2 hours, 15 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 (2-pound) venison roasting joint
  • Salt, to taste
  • Pepper, to taste
  • 1 small white onion, sliced
  • 2 stalks celery, sliced
  • 3 medium carrots, sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon all-purpose flour
  • 1 cup red wine
  • 2 cups beef broth
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 dried bay leaves
  • 1 pound small potatoes
Directions
  1. Preheat the oven to 325 F.
  2. Heat a large, ovenproof casserole dish (one with a lid, which will be used later on) to a medium-high temperature on the stovetop.
  3. Rub 1 tablespoon oil over the venison joint and season well with salt and pepper.
  4. Sear the outside of the venison joint for 6 to 10 minutes, turning regularly, until well colored.
  5. Remove the venison from the pan and set aside.
  6. Add 1 tablespoon oil to the pan, along with the onion, celery, carrots, and garlic.
  7. Sauté the vegetables for 5 minutes.
  8. Stir in the all-purpose flour.
  9. Add the red wine, beef broth, dried rosemary, dried thyme, and bay leaves. Season with salt and pepper to taste.
  10. Return the venison joint to the pan.
  11. Add the potatoes to the pan around the venison joint.
  12. Place a lid on the pan and transfer the pan to the oven for 2 hours.
  13. Remove from the oven and let the venison rest for 10 minutes before slicing and serving with the vegetables.