COLLECTION: Venison

This hearty Italian-style venison pot roast is the ultimate comfort food for cold evenings. The lean, dark meat of the venison transforms into fork-tender perfection after hours of slow braising in a rich, aromatic sauce. A blend of dry red wine, tomato sauce, and fresh herbs like oregano and parsley infuses the meat with deep, rustic flavors. The addition of celery and onion provides a savory sweetness that balances the gamey notes of the venison. This dish is ideal for Sunday dinners or special gatherings where you want to impress guests with a classic, homestyle meal. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy. It’s a testament to how simple ingredients, given time and heat, can create something truly extraordinary.

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Description

This hearty Italian-style venison pot roast is the ultimate comfort food for cold evenings. The lean, dark meat of the venison transforms into fork-tender perfection after hours of slow braising in a rich, aromatic sauce. A blend of dry red wine, tomato sauce, and fresh herbs like oregano and parsley infuses the meat with deep, rustic flavors. The addition of celery and onion provides a savory sweetness that balances the gamey notes of the venison. This dish is ideal for Sunday dinners or special gatherings where you want to impress guests with a classic, homestyle meal. Serve it with mashed potatoes or crusty bread to soak up the delicious gravy. It’s a testament to how simple ingredients, given time and heat, can create something truly extraordinary.

Ingredients

3-4 lb venison pot roast
2 Tbsp fat for browning
salt and pepper to taste
1 8oz can tomato sauce
1 c. dry red wine
1 medium onion, chopped
1 c. celery, chopped
1 Tbsp. parsley, minced
2 tsp. oregano
1 clove garlic
1 1/2 Tbl flour
hot liquid (from cooking juices)

Directions

1
Preheat oven to 300°F (150°C).
2
In a Dutch oven or heavy oven-safe pot, brown the venison roast on all sides in the fat over medium-high heat.
3
Season the roast generously with salt and pepper.
4
Remove the roast from the pot and set aside. In the same pot, add the chopped onion, celery, and garlic. Sauté until softened, about 5 minutes.
5
Stir in the tomato sauce, dry red wine, oregano, and minced parsley.
6
Return the venison roast to the pot. Pour the liquid mixture over the roast.
7
Cover the pot tightly and place in the preheated oven.
8
Bake for 3 to 4 hours, or until the meat is fork-tender.
9
Remove the roast from the pot and keep warm. Pour the cooking liquid into a measuring cup or bowl to separate any excess fat if desired.
10
Measure the liquid. In a small bowl, mix the flour with a small amount of water to create a smooth paste.
11
Gradually whisk the flour paste into the hot cooking liquid, stirring constantly to avoid lumps.
12
Simmer the sauce for a few minutes until thickened to your desired consistency. Adjust seasoning with salt and pepper if needed.
13
Slice the venison and serve with the rich sauce.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven.

Substitutions: You can substitute beef chuck roast if venison is unavailable, though the flavor profile will differ. Use a full-bodied red wine like Cabernet Sauvignon or Merlot.

Tips: For a richer sauce, you can add a splash of beef broth along with the wine. Ensure the pot is tightly covered during baking to retain moisture.

Variations: Add sliced mushrooms or carrots during the sauté step for additional vegetables in the dish.

Keywords: venison, pot roast, italian, braised, red wine, tomato sauce, game meat, slow cook, herbs, dinner, comfort food, game recipe, oven, main course, venison roast, italian style, meat, stew

Read it online: https://www.chefs-mate.com/recipe/collection-venison/