Kato's Tender Roast Venison
Experience the rich, rustic flavors of the wild with Kato’s Tender Roast Venison, a show-stopping dish perfect for special occasions or hearty family dinners. This recipe transforms a 3-pound venison roast into a fork-tender centerpiece, infused with the savory harmony of garlic, paprika, and a medley of fresh rosemary and thyme. Slow-cooked in a flavorful broth of red wine, beef stock, and caramelized vegetables, this dish boasts a mouthwatering depth of flavor. Searing the roast in a cast-iron Dutch oven locks in the juices before it gently braises to perfection in the oven. Served with a lusciously thick homemade gravy, this dish pairs beautifully with the softened carrots, celery, and onions cooked alongside the meat. Whether sliced or shredded, this roast venison ensures an elegant, comforting meal that your guests will never forget. Perfect for those seeking game meat recipes, slow-cooked venison, or holiday dinner ideas!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 lbs venison roast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 large, thinly sliced yellow onion
- 3 medium, peeled and cut into chunks carrots
- 2 cut into chunks celery stalks
- 2 cups beef stock
- 1 cup red wine
- 2 tbsp all-purpose flour
- 2 tbsp butter
Directions
Step 1
Take the venison roast out of the refrigerator at least 30 minutes before cooking to bring it to room temperature.
Step 2
Preheat your oven to 300°F (150°C).
Step 3
Pat the venison roast dry with paper towels. Rub the roast with 1 tablespoon of olive oil, then season evenly with kosher salt, black pepper, garlic powder, onion powder, and paprika.
Step 4
In a large, heavy-duty cast iron Dutch oven or oven-safe pot, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Step 5
Sear the venison roast in the hot oil for 2-3 minutes on each side, until browned. Remove the roast from the pot and set it aside.
Step 6
Reduce the heat to medium and add the sliced onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 7
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the wine reduce by half, about 3-4 minutes.
Step 8
Add the beef stock to the pot, followed by the sprigs of rosemary and thyme. Stir well and bring to a simmer.
Step 9
Return the seared venison roast to the pot, nestling it into the liquid and vegetables.
Step 10
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the roast to cook for 3.5 to 4 hours, or until the venison is tender and easily pulls apart with a fork.
Step 11
Once cooked, carefully remove the roast from the pot and set it on a cutting board to rest, loosely covered with foil.
Step 12
To make the gravy, strain the cooking liquid from the pot into a saucepan, discarding the vegetable solids. Bring the liquid to a simmer over medium heat.
Step 13
In a small bowl, create a slurry by whisking the flour with 2 tablespoons of water until smooth. Gradually whisk the slurry into the simmering liquid, stirring constantly to thicken the gravy. Stir in the butter for a glossy finish.
Step 14
Carve the venison roast into thick slices or shred with forks, as desired. Serve warm alongside the vegetables and topped with the rich gravy.
Nutrition Facts
| Serving size | (2987.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3153.2 |
| Total Fat 97.8g | 0% |
| Saturated Fat 33.3g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 1589.9mg | 0% |
| Sodium 3836.0mg | 0% |
| Total Carbohydrate 73.2g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 26.3g | |
| Protein 426.8g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 458.1mg | 0% |
| Iron 52.8mg | 0% |
| Potassium 7142.7mg | 0% |
Source of Calories