Venison roast in red wine
Fall-apart slow cooked venison pot roast served with creamy mashed potatoes
Equipment
- Slow cooker, crock pot or multi cooker
Ingredients
- 1 kg venison shoulder neck, or another piece
For mirepoix
- 2 large carrots
- 3 stalks of celery
- 1 small yellow onion
- A handful of chopped leek
- 100 g butter
- 3 cloves of garlic
- 500 ml dry red wine
- Oil for searing
For the pot roast
- 1 parsnip
- 1 large white onion
- 1 large carrot
- 500 ml beef or vegetable stock
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground cumin
- 1 tsp paprika
- 1 tsp dark brown sugar
- A couple of bay leaves
Creamy mashed potatoes
- 500 g potatoes
- 200 ml heavy cream
- 100 g butter
- ½ tsp salt
- 50 g chopped chives
Instructions
- Cut the venison into large chunks and sprinkle with salt and pepper
- In a dutch oven or heavy pot add some oil and sear the venison meat pieces, 4-5 minutes per each side, remove and place in a slow cooker/crock pot
- In the same dutch oven add the butter and the mirepoix, and sautee for 8-10 minutes
- Add the red wine and cook for 10 minutes
- Add to a blender or use an immersion blender
- Either leave some chunks or blend and pass through a sieve for an extra smooth finish, depending on your taste
- Add the blended mirepoix to the multi cooker with the venison, stock, and the spices
- Now, depending on what kind of machine you are using, either set it for low 4-6 hours or set the temperature at 100 degrees C and cook for at least 2 hours
- After the time has passed, remove the meat and the bay leaves from the pot, shred the meat and place it back in the pot
- To make the creamy mashed potatoes, boil the potatoes until falling apart
- Add the heavy cream, butter, salt, and chives, and mash until smooth
- Serve with a nice glass of red wine
Notes
If you want a chunkier sauce, only blend it partially. And if in the opposite you want it to be super smooth, pass it through a sieve before adding to the meat and veggies.