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Cooking by the Book 3: Reghed venison pot roast

Making:

Reghed Venison pot roast 


4 servings prepared 

Here's what I have:

Beef chuck roast trimmed 
Kosher salt, black pepper 
Bacon butter 
Large yellow onion chopped 
4 bay leaves 
Sweet paprika 
All-purpose flour 
Tomato paste 
Dry white wine (not used)
Chicken broth 
Dried apricot 
Whole head garlic 
Thyme 
Carrots
Yukon Gold potato
Chopped fresh parsley

Preparation:

The oven is preheated to 300 degrees.

The roast was removed from its packaging and dry with paper towels first then i sliced a pocket in the meat. This pocket was filled with garlic and parsely. The meat was tied off and seasoned generously with salt and pepper.

In a Dutch oven the beef was browned on all sides before removing to a separate plate. In the pot where the meat was browned a tablespoon of oil was added along with the onion and bay leaves this was allowed to cook stirring and scraping the pan occasionally until the onions were soft. That paprika was then added along with the flour stirring continuously. The tomato paste was then added and allowed to cook until fragrant.

Next into the pot or the broth, chopped apricots, garlic Thyme and 1/2 teaspoon of salt. The liquids were mixed, gently scraping the bottom of the pan to loosen any bits.  The meat was returned to the pot and then added to the oven. It was allowed to cook for one hour in 15 minutes.

Once the timer is up the carrots and potatoes were added to the pan along with the apricots submerging them in the liquid. The pot was covered again and returned to the oven. The pot was allowed to continue to cook for 2 hours and 45 minutes.

The vegetables were removed from the Dutch oven and added to a serving platter. As much oil as possible was removed from the gravy and chopped Parsley was added in.

The ties were removed from the roast before adding to the serving platter. A bit of reserved Parsley was added as garnish.

The platter!




- Kris 

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