Gallagher Kitchen

Warm Venison with Roasted Vegetables

Ah, the perfect comforting dish for a chilly evening! This humble recipe takes advantage of the rich flavor of slow-cooked venison and pairs it beautifully with a medley of tender roasted vegetables. It's a symphony of textures and tastes that will leave you wanting more.

Ingredients

Directions

  1. Preheat Your Oven: Before we begin, make sure your oven is preheated to 325°F (160°C). This ensures a steady and consistent cooking process.

  2. Prepare the Venison: Trim any excess fat from the venison roast if needed. Season with salt and black pepper on all sides.

  3. Sear the Venison: In a hot skillet, sear the venison until browned on both sides. Remove it to roast in the oven for about 1-2 hours or until cooked through. Timing will be based on your personal preference regarding doneness.

  4. Roast the Vegetables: While the venison is cooking, toss the chopped onion and sliced carrots in a tablespoon of olive oil along with minced garlic. Spread them out on an oiled baking sheet and roast for about 20-25 minutes or until tender.

  5. Sweet & Sour Topping: Meanwhile, bring to boil one cup of water mixed with a quarter cup of white sugar. Add the bay leaves, mix in one tablespoon of blackberry preserves (or other fruit preserves), and reduce on half the heat over low for about 15-20 minutes or until thickened. Remove bay leaves.

  6. Serve: Serve the venison sliced atop roasted vegetables drizzled with your sweet berry reduction sauce. A perfect warm comfort dish!

Suggested Variations

All Revisions

voice Maybe now? Ah, okay, well, now it's actually recording. I'm going to oven paper placed in warm oven while draining serve when venison is ready.
llm **Warm Venison with Roasted Vegetables** Ah, the perfect comforting dish for a chilly evening! This humble recipe takes advantage of the rich flavor of slow-cooked venison and pairs it beautifully with a medley of tender roasted vegetables. It's a symphony of textures and tastes that will leave you wanting more. ### Ingredients - 1 (3-4 pound) venison roast - 2 tablespoons olive oil - 1 large onion, chopped - 3 cloves garlic, minced - 3 medium-sized carrots, peeled and sliced - 3 potatoes, peeled and cubed - 1 cup mixed berries (such as blueberries, raspberries, and blackberries) - 2 bay leaves - Optional: your choice of herbs or spices for seasoning ### Directions 1. **Preheat Your Oven**: Before we begin, make sure your oven is preheated to 325°F (160°C). This ensures a steady and consistent cooking process. 2. **Prepare the Venison**: Trim any excess fat from the venison roast if needed. Season with salt and black pepper on all sides. 3. **Sear the Venison**: In a hot skillet, sear the venison until browned on both sides. Remove it to roast in the oven for about 1-2 hours or until cooked through. Timing will be based on your personal preference regarding doneness. 4. **Roast the Vegetables**: While the venison is cooking, toss the chopped onion and sliced carrots in a tablespoon of olive oil along with minced garlic. Spread them out on an oiled baking sheet and roast for about 20-25 minutes or until tender. 5. **Sweet & Sour Topping**: Meanwhile, bring to boil one cup of water mixed with a quarter cup of white sugar. Add the bay leaves, mix in one tablespoon of blackberry preserves (or other fruit preserves), and reduce on half the heat over low for about 15-20 minutes or until thickened. Remove bay leaves. 6. **Serve**: Serve the venison sliced atop roasted vegetables drizzled with your sweet berry reduction sauce. A perfect warm comfort dish! ### Suggested Variations - To add more depth of flavor, you can marinate the venison in oil infused with herbs like thyme or rosemary, garlic if desired before roasting. - Use a fruit preserves different from blackberries for a unique taste on top.
name Dwane's Country Venison and Fried Potatoes

Images

1 2 3 4 5 6 7 8

Tags