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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Nassanga Maya
[email protected]This recipe is easy to follow and the end result is delicious. I highly recommend it!
Shaon 1M
[email protected]I've made this dish several times and it's always a hit. It's a great way to showcase venison.
Mian Iqbal
[email protected]This recipe is a great way to use up leftover venison. It's also a great dish to make for a crowd.
Jahid chowdhury
[email protected]I made this dish for a dinner party and everyone loved it. It was a great way to introduce people to venison.
Milan Bohara
[email protected]This was a great recipe! The venison was tender and flavorful, and the vegetables were perfectly cooked.
MD:Sajib Hossan
[email protected]This recipe is easy to follow and the end result is delicious. I highly recommend it!
patrick mulenga
[email protected]I've made this dish several times and it's always a hit. It's a great way to showcase venison.
ASHRAF RAFI
[email protected]This recipe is a great way to use up leftover venison. It's also a great dish to make for a crowd.
Derin Hey
[email protected]I love the combination of flavors in this dish. The venison, vegetables, and sauce all come together perfectly.
Taseer Mughal
[email protected]This was my first time cooking venison and it turned out great! The recipe was easy to follow and the meat was cooked perfectly.
Ihideslow
[email protected]I'm not a big fan of venison, but this recipe changed my mind. The meat was so tender and the flavors were amazing.
Dinuka Dilshan
[email protected]This dish is perfect for a special occasion or a weeknight meal. It's easy to make and always impresses.
Eric Njeri
[email protected]I love how this recipe uses venison, which is a lean and flavorful meat. The vegetables add a nice touch of color and flavor.
iAnku
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Basharath Bhai
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavors and the presentation was beautiful.
Asad Khokher
[email protected]The recipe was easy to follow and the end result was delicious.
Campbell Newham
[email protected]This deconstructed venison pot roast was a hit with my family! The meat was tender and flavorful, and the vegetables were perfectly cooked. I loved the crispy shallots on top. Will definitely be making this again!