Braised Venison Roast with Mushrooms and Root Vegetables by Karen Eagle
All that's needed with a delectable roast like this is a great loaf of bread and butter, for dipping into the wonderful meat juices.
Sprinkle roast with Citrus Rub. Wrap in plastic wrap and place in a bowl. Refrigerate 8 to 12 hours or overnight.
Preheat oven to 350°F.
Brown the roast in hot oil. Set aside. Add the mushrooms and garlic to the pan. Sauté for 3 or 4 minutes. Add the rest of the ingredients and bring to a boil. Add roast, cover, and place in the oven. Cook for about 1 hour or until meat is fork tender. Serve hot.
Serves 8
1 (3- to 4-pound) venison roast or butt
¼ cup Citrus Rub (page 23)
3–4 tablespoons olive oil
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 turnips, peeled and roughly chopped
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
8 ounces pearl onions
1 can dark beer
1 (10-ounce) can beef consommé
Kosher salt and freshly ground black pepper to taste
