Herb-Infused Venison Roast With Vegetables Recipe

Fusion cuisine · 1040 calories

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

  • 50G Picard Chopped Flat Parsley
  • 500G Hampshire Game Diced Wild Venison
  • 130G Najma Premium Turkey Rashers
  • 200G All Things Butter Unsalted Butter
  • 1 Kg Carrots - 1kg
  • 1 stick Organic Celery Stick
  • 50G Pepper Black Ground BWFO
  • 1 Kg Harry & Percy British Salad Potatoes
  • - Organic Dried Rosemary Hatton Hill Organic
  • - Tata Salt
  • 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
  • 3 X 200 Ml Santal No Sugar Pear

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 cup of unsweetened apple juice, 1 chopped celery stalk, 1 teaspoon of chopped fresh parsley, 1/4 teaspoon of dried thyme, 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 turnips, 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.