LOW Carb: Roast Venison recipe for Amberwood

Amber wanted to know what she could do to help her hubby's hunting results, so I called my uncle an pulled this from his cold ,dead hands...just kidding, he's making me buy beer or something for trade....hehe...   I thought hey, this is great for those who have hunters in their family but still want some low carb goodness.  You could use this on a pork roast too I would guess.

Ingredients:
4 pounds worth of Venison
1 1/2 cups beef broth
1/2 cup dry white or red wine
6 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
course salt and fresh ground pepper to taste

 

dry mustard (I'm sure you could use some ground wet or something) (it's just a tiny amount)

brown sugar
parsley

Preparation:
Heat oven to 350 degrees. 1/2 teaspoon course salt, 1/4 teaspoon fresh ground pepper, 1/4 teaspoon garlic powder,  pinch of dry mustard, pinch of brown sugar, and 1 teaspoon parsley. Coat meat with the mix of above spices and place in a Dutch oven. Brown it well on all sides in a little oil. Add the broth and wine and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour.

Give it a try....my other recipe had lots of sage, some fresh ground garlic, lemongrass and I thought, no not those flavors since it's cold where you are...in the spring or summer that would be awesome!

T.

I love venison,..and always forget to use wines to cook with.  I can get tipsy off a sip so I can taste it pretty good in food.
If you would like to reduce the wild taste of venison soak it in milk or vinegar,..I use the vinegar because it also gives it a little flavor.  I don't like the wild taste.  I used to trick my kids and make stir-fry with venison and they never knew the difference.  If you are going to use ground just add a little vinegar to the recipe and it will be great.  Good job Thomas, Your uncle got a wife????  hint hint hint
Marylin