Include in Print View:

Italian-Style Pot Roast – Venison

Italian-Style Pot Roast - Venison recipe image
This Italian-Style Venison Pot Roast transforms lean, gamey meat into a tender, fall-apart centerpiece brimming with rustic flavor. Braised low and slow in a Dutch oven, the venison absorbs the savory essence of dry red wine, canned tomato sauce, and fresh herbs. Aromatics like chopped onion, celery, garlic, parsley, and oregano create a fragrant broth that complements the meat perfectly. The result is a dish with a beautiful, rich gravy and deeply satisfying texture, ideal for cozy weeknight dinners or special family gatherings.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 721
Description
This Italian-Style Venison Pot Roast transforms lean, gamey meat into a tender, fall-apart centerpiece brimming with rustic flavor. Braised low and slow in a Dutch oven, the venison absorbs the savory essence of dry red wine, canned tomato sauce, and fresh herbs. Aromatics like chopped onion, celery, garlic, parsley, and oregano create a fragrant broth that complements the meat perfectly. The result is a dish with a beautiful, rich gravy and deeply satisfying texture, ideal for cozy weeknight dinners or special family gatherings.
Directions
  1. 1
    Preheat oven to 300°F (150°C).
  2. 2
    Heat fat in a large Dutch oven over medium-high heat until shimmering.
  3. 3
    Pat venison roast dry and season generously with salt and pepper on all sides.
  4. 4
    Sear the venison roast on all sides in the Dutch oven until browned, about 3-4 minutes per side. Remove meat and set aside.
  5. 5
    In the same pot, add chopped onion and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
  6. 6
    Return the venison roast to the pot.
  7. 7
    Combine tomato sauce, dry red wine, parsley, and oregano in a bowl. Pour this mixture over the roast and vegetables in the pot.
  8. 8
    Cover the Dutch oven tightly with its lid.
  9. 9
    Transfer to the preheated oven and bake for 3 to 4 hours, or until the meat is fork-tender.
  10. 10
    Carefully remove the roast from the pot and keep warm.
  11. 11
    Pour the cooking liquid into a measuring cup or separate saucepan. Measure the total volume of liquid.
  12. 12
    For each cup of liquid, mix 2 tablespoons of water with 1.5 tablespoons of flour to create a smooth slurry (no lumps).
  13. 13
    Bring the cooking liquid to a simmer over medium heat.
  14. 14
    Gradually whisk the flour-water slurry into the simmering liquid.
  15. 15
    Continue cooking and stirring constantly until the gravy thickens to your desired consistency.
  16. 16
    Taste the gravy and adjust seasoning with additional salt and pepper if needed.
  17. 17
    Slice the venison and serve with the prepared gravy.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 721kcal
% Daily Value *
Total Fat 14.2g22%
Saturated Fat 4.6g23%
Cholesterol 373mg125%
Sodium 280mg12%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 136.5g273%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/italian-style-pot-roast-venison/