Fall-Off-The-Bone Venison Pot Roast
Preheat the oven to 300 degrees. Cut away all the silver skin and season the roast liberally
with Montreal steak seasoning. Place a large, heavy-bottomed Dutch oven (with a tight-sealing lid) on the stove over medium-high heat and coat the bottom with:
2 tablespoons of vegetable oil
When the oil is hot, place the roast in the Dutch oven and completely brown on all sides. Browning seals in the juices. Taking a little extra time to make sure the sides and ends are seared is worth the effort. When the roast is properly seared, remove the Dutch oven from the burner and drain any excess oil. Return to the burner and add, bringing to a boil:
2 cups of white onions, chopped 1 large tomato, cored and
sliced
3 bay leaves 1 teaspoon of dried thyme
2 cups of white wine 1/2 cup of dark venison stock
Once the liquid comes to a full boil, cover the Dutch oven and place in the oven for 4 hours.
Next, strain the liquid and discard the vegetables and bay leaves, squeezing the liquid from the vegetables using a wooden spoon. Pour the liquid back into the Dutch oven and add:
1 pound of baby carrots (or regular carrots peeled and cut)
1 pound of baby red potatoes, (peeled and cut in half)
1/2 pound small white onions
Place the oven on the burner and bring the liquid to a boil. Once it comes to a boil, cover and return to the 300-degree oven for and hour or until the vegetables are soft. Use a slotted spoon to remove the vegetables from the liquid and place in a covered bowl. Place the Dutch oven on the burner at medium heat. When it comes to a boil, thicken the gravy by stirring in a mixture of:
2 tablespoons white wine 2 tablespoons cornstarch
Use only enough of the cornstarch mixture to thicken the gravy.
Season to taste with:
Salt and pepper Chopped parsley