Venison pot roast, prepared in this Alaskan style is superb. The old traditional Alaskan cuisine relied heavily on hunting and gathering, so seafoods and wild game meats were most often on the dinner plates. Modern day Alaskan cuisine has become more diverse, but some old traditional dishes are just so simply good, they are still favored today. That is the case with this Venison pot roast!
Alaskan Style Venison Pot Roast Recipe-
- 3 to 4 lb. venison shoulder, fore shank, or rump roast
- 2 tbsp. extra virgin olive oil, divided
- 1 tbsp. dried thyme leaves
- 1 tbsp. chopped fresh basil leaves
- salt and pepper, to taste
- 1 large yellow onion, peeled and diced
- 6 large cloves garlic, peeled and left whole
- 4 large cloves garlic, peeled and quartered lengthwise
- 1/2 cup of good quality, dry red wine (suggest Bordeaux or Zinfandel)
- Several carrots, peeled and crosscut into large chunks
- 4 potatoes, peeled and chopped into large chunks
- Use a Dutch oven if you have one or, if not, a heavy duty, oven-proof deep pot with a tight fitting lid. It should be just large enough to hold the roast and all of the vegetables.
- Preheat your oven to 425 degrees Fahrenheit.
- Season the meat by making a rub. Place 1 tbsp. of the oil in a small bowl, then add and stir in the thyme, basil, and salt and pepper. Rub this mixture all over the meat, working it into the flesh well.
- Put the remaining 1 tbsp. of oil in the Dutch oven or pot over medium high heat; brown the roast all over, several minutes on each side. Only turn it over once. Flipping the roast over and over will not brown it as well as leaving it to fry until well browned on one side before turning it over.
- When roast is well browned, take it out of the pot and place it on a working surface. Using a sharp paring knife, make a dozen or so incisions into the meat, spaced evenly apart; insert the sliced garlic pieces into the cuts, pushing them down in until beneath the surface.
- Now, place the chopped onion and the whole garlic cloves into the pot, then place the roast on top of them. Pour the wine over the roast. Place the lid on the Dutch oven or cooking pot, and place it into the preheated oven.
- Roast for 1-1/2 hours.
- While the roast is cooking, prepare your carrots and potatoes. Once peeled and chopped, place them in a bowl of fresh cold water, to keep them from turning color.
- After 1-1/2 hours, reduce the heat to just 325 degrees. Add into the pot the potatoes and carrots, and cook for another 2 hours.
- That’s it, you’re done – serve your Venison pot roast Alaskan style, and enjoy!
Note: For more delicious recipes from Alaskan cuisine, click here.
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