 Venison - Stracotto (Italian Pot Roast)
Reference: Joy of Cooking, 1997 version, page 668
Prep time: 2 hours
Cook time: 3 - 6 hours
Mince together:
3 large cloves garlic
¼ cup tightly packed fresh parsley leaves
4 fresh sage leaves, or 1 teaspoon dried
Set aside half the mixture
Mix the rest with:
1-tablespoon olive oil
¼ teaspoon ground black pepper
Make about 6 deep slits in venison roast
Stuff the slits with the oil and herb mixture
Heat in a 6-quart heavy pot over medium-high heat 3 - 5 tablespoons olive oil
Add the roast and brown on all sides until dark and crusty, about 10-12 minutes. Maintain the heat so that the meat sizzles but does not burn.
Removes roast from pot and sprinkle the roast with 1-teaspoon salt
Return the pot to the heat and add:
1 onion, chopped
1 carrot, chopped
1 celery stalk with center leaves, chopped
4 ounces mushrooms, wiped clean and thinly sliced
1 bay leaf, broken
Cook, stirring, until the onion is lightly browned. Stir in the remaining herb mixture and cook for 30 seconds.
Add and boil until almost dry:
½ cup dry red wine
2 tablespoons tomato paste
Stir in and boil until reduced to less than ½ cup:
1 cup dry red wine
1-cup beef stock
Place the roast back in the pot and add:
One 28-ounce can of crushed tomatoes
1 cup of dry red wine (or 4 oz. Port)
1 cup of beef stock
Bring to a gentle simmer and cover the pot. Cook slowly - 3 - 4 hours, turning every 30 minutes.
Remove the roast and cover with foil. If necessary boil down sauce.
Slice meat and moisten it with the braising liquid.
Serve with small red potatoes (boiled).
Enjoy
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