Venison Pot Roast, Polish Style
User Reviews
5
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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
Description
Venison Pot Roast, Polish Style features a slow-cooked neck roast marinated in a red wine mixture with cracked allspice, black peppercorns, and bay leaves. The marinade tenderizes the game meat and infuses subtle aromatic notes. After marinating, the roast is dusted with a combination of flour, paprika, and optional cayenne pepper, which creates a flavorful crust when browned in lard or a similar fat. Root vegetables including sliced onions, diced celery, large chunks of carrots, parsnips, Yukon Gold potatoes, and rutabaga add earthiness and sweetness to the dish while cooking alongside the meat, absorbing its rich flavors. The long cooking time at a moderate oven temperature ensures the venison becomes tender and infused with the spices and vegetables, making for a satisfying and hearty meal.
This dish pairs well with sour cream garnish, adding creaminess and a tangy contrast to the warm spices. It lends itself to comforting dinners where robust and layered flavors are appreciated.
Ingredients
- 1 red wine
- 6 to 10 allspice cracked, berries
- 6 to 10 black peppercorn cracked
- 3 bay leaf
- neck roast boned or bone-in, 2 ½ to 4 pound
- salt
- 1 cup flour
- 3 tablespoons paprika
- 1 tablespoon cayenne pepper optional
- ¼ cup lard bacon fat or cooking oil
- 2 onion sliced root to tip
- 2 celery diced, stalks
- 3 carrot cut into large chunks
- 2 parsnip cut into large chunks
- 3 Yukon Gold potato cut into chunks
- 1 rutabaga peeled and cut into chunks, or 2 turnips
- black pepper to taste
- sour cream for garnish
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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