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Venison Pot Roast with Root Vegetables and Parsnip Whipped Potatoes

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For pot roast
  Bacon slices 2
  Extra-virgin olive oil 2 Teaspoon
  Venison leg/Fresh beef brisket / boneless beef top round- 2-pound 1 1⁄2 Pound, rolled and tied (1 Venison)
  Beef broth 2⁄3 Cup (10.67 tbs)
  Dry red wine 2 Tablespoon
  Kosher salt To Taste
  Black pepper 1⁄4 Teaspoon (A Few Grinds)
  Fresh thyme sprigs 6
  Small whole onions 6 , peeled
  Rutabaga 1⁄4 Pound, peeled and cut into 1-inch cubes
  Turnip 1 Medium, peeled and cut into eighths
  Carrot 1 Large, peeled and cut into 1 1/2-inch lengths
  Garlic 2 Clove (10 gm), peeled and cracked (Crushed But Left Whole)
  Unsalted butter 2 Teaspoon, softened
  Cornstarch 2 Teaspoon
  Chopped italian flat leaf parsley 1 Tablespoon
  Minced thyme leaves 1 Teaspoon (Use Fresh)
For parsnip whipped potatoes
  Potatoes 1 1⁄2 Pound, peeled and cut into 1-inch cubes (About 3 In Number)
  Parsnips 1 Pound, peeled and cut into 1-inch cubes (About 3 In Number)
  Unsalted butter 2 Tablespoon, softened
  Heavy cream 2 Tablespoon
  Low fat milk 2 Tablespoon
  Freshly grated nutmeg 1⁄4 Teaspoon

1. Start by preparing the pot roast, preheat the oven to 350° F

2. In a pot, cook the bacon over medium heat, once cooked then drain the bacon on the paper towels
3. In a dutch oven, heat the olive oil over medium high heat, also brown it , keep turning until all the sides are brown, if there is any excess fat left then drain it off
4. On top of mear in an oven, lay the cooked bacon strips, also go on to add the beef broth and wine and sprinkle it with salt and pepper
5. In a pot, tie sprigs of fresh thyme together with kitchen twine, pour the broth in the pot and boil it over high heat, cover it and transfer it to the oven
6. Finally bake it for 1 1/4 hours, keep basting it atleast 2-3 times, then go on to add the onions, rutabaga, turnip, carrot, and garlic, once all these ingredeints are added cover them and bake for 1 more hour
7. In a 4-quart pot, make the parsnip whipped potatoes, and then put the potatoes and parsnips in it and cover with water seasoned with a pinch of salt, then boil it
8. Decrease the heat, cover, and simmer for 20 to 30 minutes or until very tender
9. Take the parsnips and potatoes and drain them, then place the parsnips and potatoes to the pot, and mash the hot parsnips and potatoes with a potato masher and beat in the butter
10. Ina small saucepan, heat the cream and milk until hot make sure you don't boil it, add to the mashed parsnips and potatoes and beat until fluffy, season to taste with nutmeg, salt, and pepper, set it aside and keep warm
11. In a platter, place the venison and discard the bacon, cover it and keep it warm
12. In a serving bowl,place the vegetables with the use of a slotted spoon, make sure to discard the thyme
13. Take the pan and skim the fat from the pan juices, boil these juices, uncovered, for 15 to 20 minutes until quantity reduced to about 1 cup, then set it aside
14. In a bowl, combine the softened butter and cornstarch until well blended, then add mixture to the reduced liquid, cook it for 2 to 3 minutes, stir it properly, until the sauce is thick, then again cook for 2 minutes more and strain through a fine sieve, also stir in the chopped parsley and thyme
15. Lay the meat and slice it, then arrange it with the vegetables on a serving platter

16. Serve with rice or salads

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
190 Minutes
Ready In: 
205 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 634 Calories from Fat 171

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 63.4 mg21.1%

Sodium 324.9 mg13.5%

Total Carbohydrates 73 g24.5%

Dietary Fiber 12 g48%

Sugars 13.4 g

Protein 45 g89.4%

Vitamin A 77.8% Vitamin C 136.2%

Calcium 16.6% Iron 46.9%

*Based on a 2000 Calorie diet

Venison Pot Roast With Root Vegetables And Parsnip Whipped Potatoes Recipe