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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 6 |
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We fed 3 teenaged girls who said they did not like venison and asked for seconds. Need I say more? Do not be afraid of the borbon, the alcohol burns off and creates a wonderful aromatic flavor. Serve with Sauteed Green Beans and Creamy and Simple Mashed Potatoes and a bottle of Simi Cabernet. *Can substitute beef stock for veal stock if you must. Ingredients:
2 1/2 lbs venison rump roast |
6 garlic cloves, sliced |
kosher salt and freshly cracked black pepper |
1/2 cup bacon grease |
1 medium onion |
4 celery ribs |
3 large carrots |
2 elephant garlic cloves |
1 small fuji apple, cored and seeded |
4 tablespoons sun-dried tomatoes, minced |
1/4 cup flour |
1 cup water |
1 cup bourbon |
4 cups veal stock |
14 1/2 ounces diced tomatoes |
Directions:
1. Preheat the oven to 325 degrees.
2. Cut slits in the roast all over and insert the garlic slices.
3. Season the roast generously with salt and pepper.
4. In a cast iron skillet heat the bacon grease and then add the roast, searing on all sides.
5. Remove the roast and let sit on a plate.
6. In the bowl of the food processor add the celery, onion, apple, elephant garlic, carrots and process to a fine mash, not quite to a paste.
7. Add this mixture to the hot skillet and scrape the bottom, stirring frequently over med-high heat.
8. Add the sun-dried tomatoes and sprinkle with the flour, stirring frequently, be careful not to burn this.
9. Add 1 cup of water, stir well until all is incorporated and reduce for about 5 minutes.
10. Add the bourbon, stir well and reduce 3-4 minutes.
11. Add the veal stock and the tomatoes and return the venison to the pot.
12. Cover and bake in the oven for 5 hours, or until tender, stirring occasionally.
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