I grew up hunting. The first present I ever received was shotgun that was given to me by my father on the day I was born. Through hunting, I gained a great appreciation for nature and a greater appreciation for life.
There is something nearly sacred about killing an animal. It was actually in part due to hunting that I became a vegetarian and stayed one for seven years.
I had taken animals from the wild, with my aid of a gun. These animals had lived. These animals had experienced life. These animals would now become the food that gave me life.
I became a vegetarian because my diet was not built off of meat my family harvested from the wild but largely from factory farmed meat gathered at Wal-Mart. Once I knew how conventional meat in the grocery store was being raised, I couldn’t stand to eat it.
Those animals had not lived good lives. They hadn’t played in nature, basked in the sun. Those animals were tortured and abused. I love animals and couldn’t support the factory farmed meat once I knew the truth.
After seven years of being a vegetarian, however, I returned to eating meat (read : My Journey With Food). Although a meat eater once again, I make it a point to eat meat that is locally and humanely harvested – real food that feeds my body and my soul.
Since returning to eating meat, I haven’t had a chance to head to the woods and hunt. Yet, I am fortunate enough to have a hunter as a father.
My dad recently gave me some beautiful and delicious venison and I wanted to share this recipe with you all.
If you don’t have access to venison though, you can sub in a beef roast instead.
For this recipe I used my Lodge Double Dutch Oven with Skillet Cover. I love cast iron and this is a great piece. Rather than just being a lid, the top to this Dutch oven can also double as a cooking surface. I used the skillet cover to first brown the onions, carrots, and venison. I then deglazed the top with wine and the skillet transitioned to being a lid.
This Dutch oven saves cabinet space by being multifunctional and also saves me cleaning time in this recipe. Its a solid addition if you are building your Manly Green kitchen.
- 1 Deer Roast
- (Beef roast will also work just fine!)
- 2 Onions
- 5-7 Carrots
- 1 Cup Red Wine
- 1 Cup Beef Broth
- Fresh Thyme
- Fresh Rosemary
- Dried Bay Leaf
- 1 Tbsp Butter
1. Pre-heat oven to 275 degrees
2. Melt butter in a pan (or your Dutch oven lid). Take the onions, peel and slice in half. Place them faced down in the hot butter and allow them to sit until browned. Remove from the pan and set in a Dutch oven. The onions will serve to prop up the roast and keep it from the bottom of the pot.
3. Take 5-7 peeled and chopped carrots and brown them in the same pan as the onions, using the residual butter. Once browned, removed from pan and set aside.
4. Thoroughly salt and pepper the roast. Place the roast in the hot pan that has already browned the onions and carrots. Allow the roast to brown on one side, then turn to brown the other side
- Don’t play with your meat too much! Let it sit in pan without being messed with – let it really brown up rather than checking it every few seconds. It will be ok.
5. Transfer the browned roast to the Dutch oven, placing it on top of the onion platform. Take 1 cup of red wine and add it to the hot browning skillet to deglaze the pan. Use a whisk to remove all the tasty burnt bits off the pan. Add this liquid to the Dutch oven.
6. Pour in one cup of beef broth into the Dutch oven. Add a sprig of rosemary, a sprig of thyme, and a bay leaf to the pot, ensuring that they are submersed in the liquid.
7. Top with the browned carrots and place in the 275 degree oven. Roast for 1 hour per pound of meat.