Description

This gluten-free venison pot recipe makes cooking game meat simple. Slow cooking tenderizes the venison, creating a flavorful and hearty meal. It’s a forgiving recipe, perfect for using up vegetables on hand. Enjoy a delicious, fuss-free dinner.

Ingredients

Scale

2–3 pounds venison roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
4 cups beef broth (gluten-free)
1 tablespoon tomato paste
2 tablespoons cornstarch or arrowroot powder (for thickening, optional)

Instructions

Preheat your oven to 325°F (160°C).
Season the venison roast generously with salt and pepper.
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the venison roast on all sides until browned. Remove the venison from the pot and set aside.
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
Add the tomato paste and stir it into the vegetables.
Pour in the gluten-free beef broth, scraping up any browned bits from the bottom of the pot.
Return the venison roast to the pot. The liquid should come about halfway up the sides of the roast. Add more broth if needed.
Bring the liquid to a simmer, then cover the pot tightly with a lid.
Transfer the pot to the preheated oven.
Bake for 3-4 hours, or until the venison is fork-tender.
Remove the venison from the pot and let it rest for 10 minutes.
If you prefer a thicker sauce, whisk together cornstarch or arrowroot powder with a little cold water to make a slurry. Stir the slurry into the simmering liquid in the pot until thickened.
Shred or slice the venison and serve with the vegetables and sauce.

Notes

You can add other root vegetables like potatoes or parsnips along with the carrots and celery.
For a dairy-free option, ensure your broth is dairy-free.
This recipe can also be made in a slow cooker on low for 6-8 hours or high for 4-5 hours.
For a pressure cooker, cook on high pressure for 60-75 minutes.

Prep Time: 20 minutes
Cook Time: 3-4 hours
Category: Main Course
Method: Oven Braising
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 450
Sugar: Approximately 8g
Sodium: Approximately 500mg
Fat: Approximately 20g
Saturated Fat: Approximately 7g
Unsaturated Fat: Approximately 13g
Trans Fat: 0g
Carbohydrates: Approximately 15g
Fiber: Approximately 3g
Protein: Approximately 50g
Cholesterol: Approximately 150mg

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