Ed's Venison Pot Roast

Total Time: 5 hrs 25 mins Preparation Time: 25 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 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.