Venison Pot Roast, Polish Style
User Reviews
5.0
75 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
2 hrs 20 mins
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Servings
6 people
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Calories
418 kcal
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Course
Main Course
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Cuisine
Polish
Venison Pot Roast, Polish Style
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I prefer to use a large neck roast for this recipe, but you could of course use other cuts, like a shank or a shoulder or even a hind leg roast. The long slow simmer melts all the connective tissue in the neck and gives you an intensely flavored, yielding piece of meat to either tear apart roughly or slice thick and serve. Note that a boned-out neck will be sliceable, but not in clean cuts unless you chill the meat overnight before slicing. Why bother with that, though? Eat it messy.
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Ingredients
- 1 Bottle of Red Wine
- 6 to 10 allspice berries, cracked
- 6 to 10 black peppercorns, cracked
- 3 bay leaves
- A 2 ½ to 4 pound neck roast, boned or bone-in
- salt
- 1 cup flour
- 3 tablespoons paprika
- 1 tablespoon cayenne (optional)
- ¼ cup lard, bacon fat or cooking oil
- 2 onions, sliced root to tip
- 2 celery stalks, diced
- 3 carrots, cut into large chunks
- 2 parsnips, cut into large chunks
- 3 Yukon Gold potatoes, cut into chunks
- 1 rutabaga or 2 turnips, peeled and cut into chunks
- Black pepper to taste
- sour cream, for garnish
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Instructions
- Bring the wine, allspice, black peppercorns and bay leaves to a boil. Turn off the heat and let the marinade cool to room temperature. When it’s cool, submerge the venison neck in the marinade and keep in the fridge overnight, or up to 4 days.
- Mix the flour, paprika and cayenne (if using) together in a large bowl or shallow container large enough to hold the neck roast. Pat the meat dry with paper towels and salt it well. Coat it in the flour-paprika mixture. Heat the lard in a large Dutch oven or other heavy, lidded pot and brown the meat. With a typical neck roast you will need to cut it into two pieces to get it to fit the pot. Brown one piece and then remove while you brown the other. If you are using a bone-in neck, just turn the meat to brown all sides. When the meat has browned, remove it from the pot and set aside for a moment.
- Preheat the oven to 325°F. Add the sliced onions to the pot and brown them well, stirring occasionally. This should take about 8 minutes. Add 2 cups of the marinade and bring it to a boil. Add the venison back to the pot, along with 2 cups of water. Bring to a simmer, cover the pot and cook in the oven for 1 1/2 hours.
- After 1 1/2 hours have elapsed, add the root vegetables and celery and continue to cook for another 1 ½ hours, or until the meat is falling apart and the root vegetables are tender.
- Remove the meat and set on a cutting board. Slice roughly or pull the meat off the bones. Taste the sauce and add salt if it needs it. Add black pepper to taste and serve with the meat and vegetables, with a dollop of sour cream alongside.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
58g
(19%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
122mg
(5%)
Potassium
1052mg
(30%)
Fiber
10g
(40%)
Sugar
10g
(20%)
Vitamin A
7462IU
(149%)
Vitamin C
47mg
(52%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 122mg | 5% |
| Potassium | 1052mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 7462IU | 149% |
| Vitamin C | 47mg | 52% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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