Venison Blade Roast and veggies.
You can have Venison Blade Roast and veggies using 19 ingredients and 11 steps. Here is how you cook that.
Ingredients of Venison Blade Roast and veggies
- Prepare of Olive oil.
- It’s 1.5 cups of mixed veggies(frozen carrot, peas and corn).
- You need Half of red onion(quartered).
- It’s Half of yellow onion(quartered).
- You need Half of bunch Chopped curly leaf parsley.
- You need 1.5 of basil leaf chopped.
- It’s 1 of peeled lemon(halved).
- It’s 2 of bay leaves dry.
- Prepare of Coarse pepper.
- It’s of Coarse sea salt.
- You need 4 of celery stalks chopped.
- Prepare Half of red bell pepper chopped.
- You need 1 of whole garlic peeled.
- You need 2 of potatoes cubed large.
- It’s of Venison shoulder blade 2lbs bone in and all fat removed.
- It’s 64 oz of beef broth.
- Prepare of Dutch oven.
- You need 1 glass of whiskey for the chef(optional).
- It’s of And patience.
Venison Blade Roast and veggies step by step
- Begin by chopping your veggies as shown on ingredients chart.
- Pat dry your room temperature venison blade roast.
- Coat with olive oil and generously coat with coarse sea salt and coarse pepper, let rest for 10 mins.
- Heat olive oil in dutch oven.
- Sear/brown roast on all sides in olive oil.
- Add all veggies to dutch oven.
- Add bay leaves and all beef broth to dutch oven and stir.
- Bring to a rolling boil and drop to a simmer…
- Place lid on dutch oven and simmer for 3.5 hours on your lowest setting…
- After 3.5 hours the meat will literally slide off of the bone…
- Serve and… Bon apettit.
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