How to Make Super Quick Homemade Venison Blade Roast and veggies

Venison Blade Roast and veggies. The meat should be close to tender. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf.

The dish is ready to serve once the potatoes are cooked, approximately another hour of cooking. Serve a hunk of the roast and a few veggies in a bowl surrounded by the stock. Cooking Game: Venison Chili Ingredients of Venison Blade Roast and veggies Prepare of Olive oil.

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, venison blade roast and veggies. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

The meat should be close to tender. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf.

Venison Blade Roast and veggies is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Venison Blade Roast and veggies is something that I've loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook venison blade roast and veggies using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Venison Blade Roast and veggies:

1. {Make ready of Olive oil.
2. {Take 1.5 cups of mixed veggies(frozen carrot, peas and corn).
3. {Get Half of red onion(quartered).
4. {Get Half of yellow onion(quartered).
5. {Prepare Half of bunch Chopped curly leaf parsley.
6. {Get 1.5 of basil leaf chopped.
7. {Get 1 of peeled lemon(halved).
8. {Prepare 2 of bay leaves dry.
9. {Make ready of Coarse pepper.
10. {Get of Coarse sea salt.
11. {Get 4 of celery stalks chopped.
12. {Prepare Half of red bell pepper chopped.
13. {Prepare 1 of whole garlic peeled.
14. {Get 2 of potatoes cubed large.
15. {Take of Venison shoulder blade 2lbs bone in and all fat removed.
16. {Get 64 oz of beef broth.
17. {Take of Dutch oven.
18. {Make ready 1 glass of whiskey for the chef(optional).
19. {Prepare of And patience.

Prepare of mixed veggies (frozen carrot, peas and corn). Directions: Cover the bottom of a large roasting pan with a layer of sweet onions, garlic cloves smashed, the Venison, and enough water to cover the roast just a bit. Place the roast, carrots and onions in pan. Remove meat and vegetables to a serving platter; keep warm.

Instructions to make Venison Blade Roast and veggies:

1. Begin by chopping your veggies as shown on ingredients chart.
2. Pat dry your room temperature venison blade roast.
3. Coat with olive oil and generously coat with coarse sea salt and coarse pepper, let rest for 10 mins.
4. Heat olive oil in dutch oven.
5. Sear/brown roast on all sides in olive oil.
6. Add all veggies to dutch oven.
7. Add bay leaves and all beef broth to dutch oven and stir.
8. Bring to a rolling boil and drop to a simmer...
9. Place lid on dutch oven and simmer for 3.5 hours on your lowest setting...
10. After 3.5 hours the meat will literally slide off of the bone...
11. Serve and... Bon apettit.

Strain drippings into a measuring cup. Next, place your venison on top of the onion bed. On top of the venison, add both envelopes of the Lipton Beefy Onion Soup Mix, salt and black pepper. Finish by adding the carrots and potatoes on top. Steven Rinella shares one of his favorite recipes for preparing wild game — the blade roast.

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