Venison Pot Roast with Root Vegetables and Parsnip Whipped Potatoes

Healthycooking's picture

Dec. 28, 2011

Ingredients

For pot roast
Bacon slices 2
Extra virgin olive oil
Venison leg/Fresh beef brisket / boneless beef top round 2
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
Turnip 1 Medium , peeled and cut into eighths
Carrot 1 Large , peeled and cut into 1 1/2
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
Parsnips 1 Pound , peeled and cut into 1
Unsalted butter 2 Tablespoon , softened
Heavy cream 2 Tablespoon
Low fat milk 2 Tablespoon
Freshly grated nutmeg 1/4 Teaspoon

Directions

GETTING READY

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

MAKING

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

SERVING

16. Serve with rice or salads

Recipe Summary

Difficulty Level: Medium
Cook Time: 190 Minutes
Ready In: 190 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 634Calories from Fat 171

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 324 mg13.5%

Total Carbohydrates 73 g24.3%

Dietary Fiber 12 g48%

Sugars 13 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet