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By Leigh Belanger

 

For lunch at Misty River View Farm, Rhonda serves a roast that’s been braising in the slow cooker all morning. The meat was dense, flavorful, and tender, served with carrots and potatoes. The Howes eat their share of venison, says Rhonda, who has developed recipes for venison roasts, meatballs, sausage, and more. Moist heat methods like braising and stewing work best for the larger, tougher cuts, she said.

 

I marinated a bone-in roast overnight in red wine and red onions, then braised it on the stovetop in red wine and chicken stock with aromatics and browned mushrooms. The meat and pan sauce were rich and satisfying. Served with roasted potatoes and Brussels sprouts, it was a fine hearty meal for a chilly night.

 

Makes 6 servings

 

5 pound venison roast

 

For the marinade:

 

3 cups red wine

1 medium red onion, thinly sliced

2 bay leaves

12 peppercorns

2 or 3 sprigs of thyme

 

For the braise:

 

3 Tablespoons olive oil

1 pound mushrooms, cleaned, stems removed, and thickly sliced

1 medium yellow onion, chopped

2 carrots, peeled and chopped

3 celery ribs, chopped

2 cups reserved marinade

2 cups chicken or beef stock

1 bay leaf

2 thyme sprigs

Salt and pepper to taste

 

1. In a large bowl, combine the red wine, red onions, peppercorns, bay leaves and thyme. Add the venison and turn to coat it. Cover and refrigerate, turning occasionally, for 12 hours or overnight.

2. Remove the venison from the marinade and pat dry. Reserve the marinade. Sprinkle the roast with salt and pepper.

3. In a large Dutch oven, heat 2 tablespoons of oil over medium heat. Add the venison and brown evenly on all sides. Remove venison from heat and set aside.

4. Add the mushrooms. Cook over medium heat for 5 to 10 minutes, or until mushrooms are browned and water has been expelled. Remove mushrooms to a bowl and set aside.

5. Add the remaining oil to the pot and, when it is hot, add the onions. Cook them until they turn translucent, about 10 minutes, then add the carrots and the celery. Cook over medium heat for about 10 minutes, then return the venison to the pot.

6. Add 2 cups of marinade, stock, bay leaves and thyme. Bring the liquid to a boil, and then reduce to a simmer and cover.

7. Cook the venison over the lowest possible heat, covered, turning occasionally, for at least 4 hours. Add additional liquid as necessary.

8. The venison is done when the meat is tender and pulls easily from the roast. The internal temperature can reach up to 200 degrees. When done, remove roast to a carving board and cover loosely with foil. Let the meat rest for a few minutes before carving.

9. Reduce the liquid to a thick gravy and serve with the sliced meat.