February 28, 2015
Categories: Comfort Food, Dinner, Main Dish, Beef, Game, Lamb/Mutton, Native American, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spring more
"My father was an avid hunter and we always had a freezer full of wild meat, mostly venison and moose. My husband who is also was an avid hunter is not fond of the taste of venison. Because of this, I had to try and develop recipes to hide the wild taste of venison and this is one he thoroughly enjoyed. The drippings make great tasting gravy to drizzle over mashed potatoes which I serve this with. This recipe works well with roast beef, bison, elk, moose and lamb."
- Serving Size: 1 (583 g)
- Calories 851
- Total Fat - 52.9 g
- Saturated Fat - 21.2 g
- Cholesterol - 262.4 mg
- Sodium - 1127.9 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 2 g
- Sugars - 14.3 g
- Protein - 60.5 g
- Calcium - 82 mg
- Iron - 5.7 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.3 mg
Season the roast with salt, fresh ground pepper and garlic powder.
Bring the bacon grease to medium high heat in a Dutch oven or heavy bottomed pot and brown the roast on all sides; make sure you have a nice crust on the roast.
Remove the roast and set aside.
Add the onions to the pot and cook until translucent, scraping up the bits on the bottom of the pot.
Pour in the beer and continue to cook until it is totally reduced and coating the onions.
Return the roast to the pot and add the remaining ingredients except for the cornstarch; cover and place in a preheated 350 degree Fahrenheit oven and cook for 4 hours, checking every hour and adding water if needed to keep the juices halfway up the roast.
Remove the roast from pot and cover with foil.
Strain the juices into a saucepan and bring to a boil over medium-high heat.
Mix the cornstarch with 2 tablespoons of water and pour into the boiling juices to thicken.
Shred the meat off the bones with two forks and serve with the gravy over mashed potatoes.
Tips & Variations
No special items needed.