This Dutch Oven Venison roast is a classic comfort food dish that transforms lean game meat into a succulent, melt-in-your-mouth meal. The venison shoulder is first marinated in milk to tenderize and remove gaminess, then browned to develop a rich crust. It simmers slowly in a savory sauce of crushed tomatoes, dry red wine, and a bouquet garni featuring juniper berries, thyme, and bay leaves. The result is a deeply flavorful, aromatic stew-like experience perfect for cold evenings or special family dinners. Serve the thinly sliced meat with the reduced pan juices over mashed potatoes or crusty bread to soak up every drop of the savory sauce.
Dutch Oven Venison
Description
This Dutch Oven Venison roast is a classic comfort food dish that transforms lean game meat into a succulent, melt-in-your-mouth meal. The venison shoulder is first marinated in milk to tenderize and remove gaminess, then browned to develop a rich crust. It simmers slowly in a savory sauce of crushed tomatoes, dry red wine, and a bouquet garni featuring juniper berries, thyme, and bay leaves. The result is a deeply flavorful, aromatic stew-like experience perfect for cold evenings or special family dinners. Serve the thinly sliced meat with the reduced pan juices over mashed potatoes or crusty bread to soak up every drop of the savory sauce.Ingredients
Directions
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Marinate the venison shoulder roast in whole milk overnight in the refrigerator to tenderize the meat and mellow the flavor.
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Remove the venison from the milk, discard the marinade, and pat the meat thoroughly dry with paper towels.
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Season flour with salt and pepper, then roll the venison roast in the seasoned flour until evenly coated.
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Heat cooking oil in a large Dutch oven over medium-high heat and brown the venison on all sides until a deep crust forms.
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Remove the browned venison from the Dutch oven and set aside on a plate.
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Reduce heat to medium and sauté sliced onion, sliced green pepper, and minced garlic in the same pot for 5 minutes, stirring often until softened.
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Add canned tomatoes, sugar, dry red wine, and thyme to the vegetables and bring the mixture to a boil.
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Place parsley sprig, whole cloves, peppercorns, crushed bay leaves, and crushed juniper berries into a double-thickness cheesecloth and tie securely with kitchen string to create a bouquet garni.
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Add the herb bag to the simmering tomato and wine mixture in the Dutch oven.
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Return the browned venison roast to the pot, nestling it into the liquid, and baste the top with the sauce.
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Cover the Dutch oven tightly and place in a preheated 350ðF (177ðC) oven.
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Roast for approximately 2 1/2 hours, basting with pan juices every 30 minutes, until the meat is fork-tender.
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Remove the roast from the oven, discard the herb bag, and slice the venison thinly against the grain.
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Serve the sliced venison hot with the rich pan juices spooned over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 717.3kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 4.5g23%
- Cholesterol 372.3mg125%
- Sodium 276.9mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 136.2g273%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
