November in Minnesota means deer hunting season. This year was no exception, we went hunting both weekends. The weather was unusually warm for the season. We woke up both days around 6:00 am to be ready on-site by sunset. Then the wait started. We waited, waited, waited more. NOTHING!
Two weekends, four days, and not a deer insight. Luckily, we still had some venison left in the freezer from last year.
I was able to make this great venison recipe everyone loved.
For this delicious roast, use a cast iron covered pot atop your range
- 6 trips of turkey bacon (If you like you can use regular bacon, it just adds calories, and does not really change the taste).
- 1 venison roast
- 3 cloves of garlic (or more depending on the size of your roast)
- 1 bouquet garnie
- 1 can of Amy’s Organic mushroom soup
- 1/2 can of water
- 1 onion
- 2 cups of fresh mushrooms (you can use can mushroom. I prefer fresh ones).
- Salt & Pepper
Cook bacon in a frying pan. Remove bacon, crush and set aside. Stick roast with knife and insert small slivers of garlic. Coat roast with salt and pepper, and sear roast on all side until thoroughly browned. Set it aside for a moment.
While roast is resting, in cast iron pan, mix the can of mushroom soup with 1/2 can of water. Remove enough rings from onion to cover the roast, separate them and set aside. Dice remainder of onion and add to mushroom soup; heat and add salt and pepper to taste. Add bouquet garnie.
Place the roast at the bottom of the pan, secure onion rings atop roast. (you can use wooden toothpicks, I personally just put them on-top of the roast). Sprinkle crushed bacon over the top, and do the same with mushrooms.
Cover and cook very slowly on your stove top for about 3 hours or until completely done.
I served it with a side of butternut squash linguini. Cauliflower is a great alternative for gluten sensitive people.
Hope you enjoy it. We sure did.