Caribou Pot Roast with Fresh Summer Vegetables
Use a good-quality top or bottom round roast for this dish rather than a tougher cut of meat. The vegetables are spooned in between the slices of caribou and the heat of the meat “cooks” the vegetables. This technique would be wonderful with a tenderloin, too.
INGREDIENTS | SERVES 8 to 10
- 1 (5- to 7-pound) top or bottom round roast of caribou or other venison
- 2 tablespoons olive oil
- Kosher salt and seasoned pepper to taste
- 1 cup dry red wine
- 1 cup beef consommé
- 1 bay leaf
- 3 cups cherry or grape tomatoes, quartered
- 1 cup Kalamata olives, sliced
- 1 cup (1 ear) fresh corn kernels
- 3 tablespoons vinegar
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ tablespoon sugar
Preheat oven to 350°F. Rub roast with oil and season to taste with salt and pepper.
Place a Dutch oven over high heat and brown the meat on all sides. Add the wine, beef consommé, and bay leaf and bring to a boil. Transfer to the oven, cover, and bake for about 2½ hours until meat registers 145°F to 150°F, basting several times.
Combine tomatoes, olives, and corn in a bowl.
In a jar, combine vinegar, oil, garlic, salt, and sugar. Cover with lid and shake to combine. Pour over vegetables and let sit while roast is cooking.
When roast has rested for about 10 minutes, cut ½-inch slices about three-quarters of the way through the roast. Spoon vegetable mixture in between slices. Place a piece of foil around the roast to hold the meat and vegetable mixture together. Let stand at room temperature for about 20 minutes. Serve a slice with vegetables per person.
North American antlered animals whose meat is referred to as venison include elk, moose, whitetail deer, blacktail deer, mule deer, and caribou. Antelope is also considered a venison, though antelope don't have antlers and are technically more closely related to goat than deer.