Recipe courtesy of Rue Rusike
Deconstructed Venison Pot Roast
Total:
2 hr
(includes marinating time)
Active:
1 hr 10 min
Yield:
2 servings
Level:
Intermediate
Total:
2 hr
(includes marinating time)
Active:
1 hr 10 min
Yield:
2 servings
Level:
Intermediate
Total:
2 hr
(includes marinating time)
Active:
1 hr 10 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 1 pound venison loin, cut into two 8-ounce portions
  • 2 tablespoons ground coriander 
  • 2 tablespoons ground cumin 
  • Salt and pepper
  • Salt and pepper 
  • 1/4 cup olive oil 
  • 8 ounces new potatoes, halved 
  • 5 cloves garlic, crushed 
  • 3 sprigs thyme 
  • 2 serrano chiles, slit lengthwise but left whole
  • 1 finger ginger, peeled and roughly chopped 
  • 1 lemon, juiced 
  • 4 cups beef stock 
  • 1 pint cremini mushrooms, quartered 
  • 1 tablespoon unsalted butter 
  • 1 bunch Swiss chard, finely chopped 
  • 4 cups chicken stock 

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pot Roast

Recipe courtesy of Alton Brown

Sunday Pot Roast

Recipe courtesy of Kelsey Nixon

Roasted Chicken Pot Pie

Recipe courtesy of Tiffani Thiessen

Pot Roast with Porcini Mushrooms

Recipe courtesy of Laura Vitale

Roasted Asparagus and Bacon

Recipe courtesy of Justine Simmons

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

Mexican Style Chicken Pot Pie

Recipe courtesy of Laura Vitale

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here