With Bill Dixon
3-5 pound Top Round (Rump) Venison Roast
(Or substitute Beef Chuck Roast or whole Beef
Root Vegetables: All, Some, Or Any Combination Of
2-4 Large Carrots Peeled
1 Rutabaga Peeled
1 Turnip Peeled
2 Parsnips Peeled
2-3 Golden or Irish Potatoes Skin On
2 Yellow Onions Peeled
2 Stalks Celery
3 Large Cloves Garlic Peeled
A Few Sprigs Fresh Thyme
A Few Sprigs Fresh Parsley
2 Dried Whole Bay Leave
1 Cup All Purpose Flour
Fresh Ground Pepper
1/4 Cup Olive Oil
14 Oz Can Diced Tomatoes
1/4 Cup Golden Plum Preserves
1/4 Cup Peach Or Apricot Brandy
Trim all fat & sinew off venison roast.
(Not Neccessary if using Beef Chuck Roast or Beef Shank)
Tip: I like to use the top round of the rear venison leg or ham for this dish. To me, the bottom round or lower portion of the rear leg, ham, is better utilized for another venison roast recipe utilizing root vegetables, where the roast is pan-seared and only cooked to medium rare. I call this bottom cut a Silvertip roast because to me it looks like a silvertip bullet. The center section of the venison ham (rear leg), is the "Broil". The Broil is an extremely wonderful cut that I like to also pan sear and braise, or blacken to a medium rare. Save the broil for those occassions you are wanting to serve a dish that is more "steak" like.
Rub the roast with sea salt and fresh ground pepper then roll in the all purpose flour, pressing the flour into the grain of the meat.
Heat the olive oil in a cast iron dutch oven until it gets a nice shimmer on top. Brown the flour coated roast and all sides. Add the 3 garlic cloves after you turn the roast to brown on the other side. Do not allow the garlic to burn.
Cut the peeled carrots each into 3 pieces and then each third into halves long ways.
Quarter up the rutabagas, turnips, onions, parsnips & celery
Add the cut up vegetables to the dutch oven and browned roast. Next add the diced tomatoes with liquid spread evenly over top.
Clear a spot on top of the roast, add the golden plum preserves right on top of the roast, and then scatter the sprigs of parsley, thyme and the two bay leaves.
Next pour the 1/4 cup of peach, or apricot brandy over the roast, vegetables and herbs.
Place the lid on top of the dutch oven an place in a preheated 250 degree oven for 4 to 5 hours until the roast is pull apart with a fork tender.
I like to simmer mine on top of the woodstove for this part of the cooking process. A wood stove provides for the perfect slow cooker. Somtimes you will need to place the dutch oven on a baking rack to allow for a small airspace, instead of direct contact with the stove.
You can also use a more conventional, electric slow cooker after the roast is browned in a pan, but be sure to add the pan drippings.
Serve with fresh baked yeast rolls. Makes 4 to 6 servings depending on the size of your roast.