Herb-Infused Venison Roast With Vegetables Recipe

About this recipe

This diabetic-friendly venison roast is slow-cooked with a medley of herbs and vegetables, creating a hearty and flavorful dinner option. Perfect for solution seekers looking for a balanced and satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Milky Mist Cooking Unsalted Butter
• 500 g Carrot
• 100 g Celery Stalk
• 2 x 1 kg Potato (0.95-1.05) Kg Pack Of 2 (Batata)
• 500g to 700g Turkey
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 5 kg Organic Tattva Whole Wheat Flour Chakki Atta
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Make small cuts in the venison roast and insert cubes of turkey bacon into the cuts to lard the meat.
3. 3. Heat 2 tablespoons of unsalted butter in a Dutch oven or deep casserole over medium heat. Brown the venison roast on all sides.
4. 4. Add 1 1/2 cups of hot water, 1 chopped celery stalk, 1 teaspoon of chopped fresh parsley, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt to the pot. Stir to combine.
5. 5. Cover the pot and transfer it to the oven. Bake for 2 hours, checking occasionally to ensure the liquid does not run low. Add a little water if necessary.
6. 6. After 2 hours, add 6 peeled and quartered carrots, 6 peeled and quartered potatoes, and 1 additional pinch of salt to the pot. Stir gently to coat the vegetables in the cooking liquid.
7. 7. Continue baking for another hour, or until the venison is tender and the vegetables are cooked through.
8. 8. Remove the venison and vegetables from the pot and place them on a serving platter. Keep warm.
9. 9. To thicken the cooking liquid, place the pot on the stovetop over medium heat. Whisk in 2 to 3 tablespoons of whole wheat flour and cook, stirring constantly, until the sauce thickens.
10. 10. Serve the venison roast sliced, accompanied by the vegetables and the thickened sauce.