Deconstructed Venison Pot Roast

Total Time:
2 hr
30 min
30 min
1 hr

2 servings

  • 1 pound venison loin, cut into two 8-ounce portions
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • Salt and pepper
  • 1/4 cup olive oil
  • 8 ounces new potatoes, halved
  • 5 cloves garlic, crushed
  • 3 sprigs thyme
  • 2 serrano chiles, slit lengthwise but left whole
  • 1 finger ginger, peeled and roughly chopped
  • 1 lemon, juiced
  • 4 cups beef stock
  • 1 pint cremini mushrooms, quartered
  • 1 tablespoon unsalted butter
  • 1 bunch Swiss chard, finely chopped
  • 4 cups chicken stock
  • Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.

  • Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.

  • Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.

  • Prepare a gas or charcoal grill for high heat.

  • Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.

  • To serve, bring all the components together for your deconstructed pot roast, and enjoy.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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