Taste of Michigan: A hunting-season-inspired healthy venison roast recipe
| 2 min read
Looking for a great way to celebrate the start of Michigan deer hunting season? Enjoy the natural flavors of a Mitten State specialty: venison.
Venison actually refers to a wide range of game, including caribou and elk, though deer is what most people think of when they hear the word. It can seem intimidating to cook with venison, but it’s actually a really versatile protein. Game, like venison, is naturally leaner and lower in saturated fat and cholesterol than farm-raised red meat, making it a nutritious way to freshen up your fall cookbook.
Try the following recipe to let the flavor of venison shine through, whether you’re circling around a campfire or cooking away in your own kitchen.
Venison Camp Roast
Ingredients:
- 3-4 lb. venison roast (rump or pot roast)
- 3 celery stalks, cut into ½-inch pieces
- 2 carrots, chopped
- 1 onion, diced
- 2 large cans crushed tomatoes
- 2 russet potatoes, cut into long thin wedges
- 1 can of beer (dark beer is best; use root beer as alternative)
- 1 tablespoon sweet paprika
- 1 teaspoon nutmeg
- 1 teaspoon coriander
- Dash of red pepper flakes (use more or less to suit your taste)
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 3 tablespoons flour
Instructions:
For crockpots:
- Place all ingredients from the venison through salt and pepper into a crockpot in the order listed.
- Start on high heat until liquid starts to simmer and bubble, then turn to low and cook for 8-9 hours or until meat is tender.
- Remove meat and vegetables from crockpot and cut meat into thick slices.
- Thicken juices by combining butter and flour in medium bowl. Slowly add 2 cups of hot juices from the crockpot, stirring thoroughly to avoid lumps. Pour mixture back into crockpot with remaining juice and heat to almost boiling, stirring to incorporate.
For traditional ovens:
- Preheat oven to 375 degrees.
- Place all ingredients from the venison through salt and pepper into an oven-safe pot. Cover, place in oven, then turn oven down to 300 degrees.
- Cook for 4 hours or until meat is tender.
- Remove meat and vegetables from pot and cut meat into thick slices.
- Thicken juices by combining butter and flour in medium bowl. Slowly add 2 cups of hot juices from the pot, stirring thoroughly to avoid lumps. Pour mixture back into pot with remaining juice and heat to almost boiling, stirring to incorporate.
Nutritional Information (Makes 8 servings)
342 calories; 4g total fat; 117mg sodium; 16g carbohydrates; 3g fiber; 55g protein
Photo credit: jimsideas
