Venison Blade Roast and veggies
Venison Blade Roast and veggies

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, venison blade roast and veggies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Pat dry your room temperature venison blade roast. The meat should be close to tender.

Venison Blade Roast and veggies is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Venison Blade Roast and veggies is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook venison blade roast and veggies using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Venison Blade Roast and veggies:
  1. Prepare Olive oil
  2. Take mixed veggies(frozen carrot, peas and corn)
  3. Make ready red onion(quartered)
  4. Take yellow onion(quartered)
  5. Make ready bunch Chopped curly leaf parsley
  6. Make ready basil leaf chopped
  7. Make ready peeled lemon(halved)
  8. Make ready bay leaves dry
  9. Prepare Coarse pepper
  10. Make ready Coarse sea salt
  11. Prepare celery stalks chopped
  12. Make ready red bell pepper chopped
  13. Make ready whole garlic peeled
  14. Take potatoes cubed large
  15. Take Venison shoulder blade 2lbs bone in and all fat removed
  16. Get beef broth
  17. Make ready Dutch oven
  18. Make ready whiskey for the chef(optional)
  19. Prepare And patience

Here is my three-pound venison shoulder roast. I took it out of the freezer yesterday to let it thaw in the refrigerator overnight. Simply put, venison is the meat of a deer. It refers to any cut of meat that comes from the deer.

Steps to make Venison Blade Roast and veggies:
  1. Begin by chopping your veggies as shown on ingredients chart
  2. Pat dry your room temperature venison blade roast
  3. Coat with olive oil and generously coat with coarse sea salt and coarse pepper, let rest for 10 mins
  4. Heat olive oil in dutch oven
  5. Sear/brown roast on all sides in olive oil
  6. Add all veggies to dutch oven
  7. Add bay leaves and all beef broth to dutch oven and stir
  8. Bring to a rolling boil and drop to a simmer..
  9. Place lid on dutch oven and simmer for 3.5 hours on your lowest setting..
  10. After 3.5 hours the meat will literally slide off of the bone..
  11. Serve and… Bon apettit

Simply put, venison is the meat of a deer. It refers to any cut of meat that comes from the deer. The roast cut is the best for this venison roast recipe. Place roast, onions, garlic, and wine into a slow cooker set at medium heat, and cover with simmering stock. Once the roast is fork tender, add the potatoes, carrots, and celery.

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