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.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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