Venison Roast with a great cream sauce
What you need:
Zest of one lemon
1 cup dry white win
3 tbls flour
1 stalk celery diced
1 onion peeled and diced
1 cup sour cream at room temp
1 carrot peeled and diced
2 tbls whole black peppercorns
1-3 lbs boneless venison shoulder roast
8 ounces bacon diced
4 bay leaves
⅓ cup cider vinegar
1 tsp Thyme
1 tsp whole spice
1 tbls Dijon mustard
⅓ cup hot sauce (prefer Pico Pica)
What to do:
Combine cider vinegar, Dijon mustard, lemon zest, white wine, celery, onion, peppercorns, allspice, thyme, hot sauce, in a large casserole dish. Place the venison roast in the dish and cover it with the marinade, and refrigerate for 3 days, turning it once each day. Then remove the meat from the marinade and knock off the vegetables and pat it dry.
Saute the bacon in a heavy skillet until crisp. Remove the bacon and put the roast into the hot bacon grease and sear it on all sides. Strain the marinade but keep the juices. Remove the roast when seared and put in a crockpot. Sear the vegetables in the remaining fat, do it quickly, and place in the crockpot with the roast.
Now pour the strained marinade into a sauce pan and cook it on high until its reduced by half, should be about ⅔ cup. Now pour it over the roast in the crockpot. Simmer the roast in the crockpot for about 4 hours. Once done, remove the roast from the juice and keep warm.
In a small mixing bowl combine the sour cream and flour, add the juices from the crockpot and cook for 15 minutes. Slice the roast and spread the mixing bowl mixture over the slices. Serve with rice, noodles or even dumplings!
RB Bass Outdoors Member
Mike Rogers
