DECONSTRUCTED VENISON POT ROAST
Steps:
- Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
- Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
- Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
- Prepare a gas or charcoal grill for high heat.
- Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
- To serve, bring all the components together for your deconstructed pot roast, and enjoy.
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Mary Martin
[email protected]This recipe is a great way to impress your friends and family. It's easy to make and the results are stunning.
Navas Fik
[email protected]I'm not a fan of venison, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it.
Alan O connor
[email protected]This recipe is a great way to use up leftover venison. It's easy to make and the results are delicious.
Mid Khan
[email protected]I made this recipe in a slow cooker and it was perfect. The venison was so tender and the vegetables were cooked to perfection.
Gregory Musee
[email protected]This recipe was a little too complicated for me, but it turned out great.
S Delice
[email protected]I followed the recipe exactly and the venison was tough and dry. I'm not sure what went wrong.
Murtaza Sultani
[email protected]This recipe was a little too gamey for my taste, but my husband loved it.
Muhammed Israr
[email protected]I've made this recipe several times and it's always a hit. The venison is always tender and juicy, and the vegetables are always cooked perfectly.
Linda Galarza
[email protected]This recipe is a keeper! The venison was so tender and flavorful, and the sauce was perfect.
David Atkins
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the venison and the vegetables.
Biruk demeke
[email protected]This recipe was easy to follow and the end result was delicious. The venison was fall-apart tender and the vegetables were perfectly cooked.
Md: Mosharof Hossain
[email protected]I'm not a big fan of venison, but this recipe changed my mind. The meat was so tender and juicy, and the sauce was rich and flavorful.
arati ghartimagar
[email protected]This venison pot roast was a hit with my family! The meat was so tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.