First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.
Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce. then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of the venison roast.
Place in a 350 degree oven for about 2 and a half hours until fork tender. Be sure to turn the meat at least three time while cooking. Sauce can be thickened with cornstarch or a roux if wanted.
No comments:
Post a Comment