Venison or Elk Roast

Updated: Oct 21

This hearty roast is a satisfying comfort food during hunting season. Use any leftovers to make a hearty stew, recipe to follow.



Ingredients:

· 1 elk or venison roast

· 1 tablespoon cooking oil

· Salt and pepper, to taste

· 1 head garlic

· 1 sprig rosemary

· 2 sprigs thyme

· 1 quart bone broth or stock

· 4 carrots, chopped

· 4 celery stalks, chopped

· 1 sweet onion, chopped

· 1 pound Yukon Gold potatoes, chopped into bite-sized pieces

· 1 tablespoon cornstarch

· 1 cup cold water

· Horseradish, for serving

· Gravy, for serving


Instructions:

Preheat oven to 300° F. Heat oil in a heavy pot on high heat. Season roast with salt and pepper to taste. Sear roast on all sides.


Add bone broth or stock to the pan and turn off the heat, causing the pan to deglaze. Add the whole head of garlic, rosemary, and thyme to the liquid. Place a lid on the pot and place in the oven for 4-5 hours.


Remove the pot from the oven and add the carrots, onions, celery, and potatoes to the pot.

Place the lid back on the pot, turn the heat up to 375°F and place it in the oven for 1 hour.


Remove the roast and vegetables, and arrange them on a large serving tray. Add a slurry (cold water and corn starch) to the remaining liquid, stirring until thickened. Season to taste.


Serve roast with horseradish, gravy, and roasted vegetables.




Leftover Roast Stew with Drop Biscuits


Take any leftovers from the roast and make a hearty stew.


Ingredients:

· Leftover roast, roughly chopped

· Leftover vegetables from roast

· Additional chopped carrots, celery, and potatoes, if needed

· 1 rutabaga

· 2 parsnips

· Any root vegetable, chopped

· Chicken bouillon

· Leftover gravy or beef bouillon

· One box biscuits

· 1 cup cheddar cheese, shredded

· 1 stick butter

· Fresh chives, to taste


Instructions:

Preheat oven to 400° F.


Add uncooked, chopped vegetables to a stock pot with one quart of water with chicken bouillon. Bring to a boil and simmer on medium-low heat for 1 hour.


Add the leftover meat and vegetables to the pot and stir. Add the leftover gravy (or beef bouillon) and add more water to the pot to just cover all the ingredients. Bring to a boil and then remove from heat.


Make the biscuits according to the directions on the box and drop the biscuits on top of the stew. Bake in the oven for 15 minutes. Brush the biscuits with butter and serve hot.


Additional Wild Game Recipes To Try: Ground Elk or Venison Mini Meatloaves; Elk Chicken Fried Steak; Hoisin Duck Legs; Tucson Wild Turkey



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