Braised Venison Roast with Mushrooms and Root Vegetables

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

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