Rustic Venison Pot Roast
Rustic Venison Pot Roast, flavored by a rosemary-molasses brine and slow roasted with garlic, onions and seasonal vegetables.
- 0.5 cup 0.5 cup 0.5 cup Sea Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- .5 cup .5 cup .5 cup Molasses
- 2 sprig 2 sprig 2 sprig fresh Rosemary
- .75 gallon .75 gallon .75 gallon Water
- .5 tsp .5 tsp .5 tsp Garlic Powder
- 2 Tbsp 2 Tbsp 2 Tbsp Organic Coconut Oil
- 1 cup 1 cup 1 cup Cabernet Sauvignon Red wine
- 5 sprigs 5 sprigs 5 sprigs fresh Thyme, Bundled and tied together with cooking twine
- 2 whole 2 whole 2 whole Onion, peeled and cut into quarters
- 12 clove 12 clove 12 clove Garlic, peeled
- 2 bunch 2 bunch 2 bunch Radish, cleaned and trimmed
- 4 whole 4 whole 4 whole Turnips, Cleaned and cut in half; baby turnips work best
- 5 whole 5 whole 5 whole Carrots, peeled
- 3 lb 3 lb 3 lb Roast Venison, 3-5 lbs, I used two smaller roasts
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix all of the salt, pepper, molasses, and water in a large bowl until salt is dissolved.
- Place the roast and rosemary in a gallon zip-lock bag and fill the bag with the salt-molasses solution.
- Place the bag in the refrigerator for 4 to 24 hours.
- An hour before cooking, remove the roast from the bag and pat dry. Season with black pepper and garlic powder.
- Preheat the oven to 325 degrees.
- On the stovetop, heat the oil a cast iron casserole over high heat.
- Brown the roast in the oil, 2-3 minutes per side.
- With the roast still in the casserole, add the red wine and turn off the heat. Add the bundle of thyme, onions and garlics to the pan arranging evenly around the roast.
- Place the lid on the casserole and transfer it to the oven. Cook for 1 hour.
- Remove roast from the oven and arrange the radishes, turnips, carrots, onions around it. Cover the casserole again and return it to the oven for an additional 1 to 1u00bd hours, until cooked through and fork tender.
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