Red Wine Venison Roast
This recipe is in partnership with the International Wine of the Month Club.
Valle Secreto Key Cabernet Sauvignon Carmenére 2014 is a natural accompaniment to such a vast array of dishes it was perfect for my Red Wine Venison Roast.
While we definitely enjoy the delectable taste of a glass of the 2014 Key, its distinct flavors also enhances any food you cook with it. The unmistakable berry scents, woodland flavors and smooth textures intensifies the food making it a perfect pairing for venison. The 2014 Key offers up a set of captivating aromatics and flavors reminiscent of freshly picked blackberries and currants, spring woodlands and hints of dark chocolate and fresh brewed coffee – all of which are set in a body of silky tannins.
For those who may not be fond of venison, you can easily substitute beef or pork. However, I will tell you that prepared in this manner, you wouldn’t know it was venison when you taste it.
When cooking a roast in the slow cooker it’s always good to sear it first on the stove. I sprinkled the 3 pound roast with 2 tablespoons of flour and patted it in. With my pan on medium heat (#7 on my stove), I added 2 tablespoons of olive oil and then browned the roast on all sides. This helps seal in all those wonderful juices. Once it was browned, I let it rest while I prepared the other ingredients.
Since I didn’t want to have an extra-long cook time in the slow cooker, I sautéed my 3 large carrots (cut into diagonal chunks 1 ½-inches long), 2 large ribs of celery (cut into the same diagonals), and 1 ½ medium onions (cut into chunks) in a skillet with a tablespoon of olive oil. You want to keep a close eye on the vegetables so that they don’t burn and let them sauté about 7 minutes.
When the vegetables were ready, I placed them in the bottom of my slow cooker. Using a cup of the Cabernet Sauvignon Carmenére, I deglazed the pan I had sautéed the vegetables in making sure to scrape all the tasty little bits loose from the skillet. I pour this deglazed goodness over the vegetables in the slow cooker. Next I mixed 1 tablespoon of beef base with 1 cup of water and poured that over the vegetables. Then I added the roast (also pour in any juice that has accumulated on the plate) and 5 sliced button mushrooms. I topped everything off with ½ cup of the Cabernet Sauvignon Carmenére and set the slow cooker on high for 5 1/2 hours.
The aroma that filled the house for the next few hours was torture. It was so tempting to take the lid off the cooker and at least test some of the vegetables.
Finally the buzzer sounded and the roast was ready. I had prepared Mashed Potatoes to go with the roast and we were set to eat. But first, I poured the juices from the slow cooker into a sauce pan. I slowly stirred in a beurre manie (equal parts butter and flour) I had made until I got the sauce the thickness I wanted. I drizzled some of the sauce over the meat and put some in the center of the mashed potatoes. The sauce was so tasty on its own that it would have been perfect to dip bread sticks in.
The roast was so tender that the meat practically fell off the bone. It was moist and everything had such a rich flavor. For the first time I can remember, I didn’t even add any salt to the meal. We couldn’t carry on a conversation during dinner for oohing and aahing over our food. We paired the meal with some of the remaining wine and had a scrumptious treat.
If you’re a meat and potatoes guy like me, when you wrap your lips around this your body will begin to quiver and your mouth will explode with the wonderful flavors. You’ll think you’ve died and gone to meat and potatoes heaven.
This is one of those meals you can’t stop eating. It’s one where your belly doesn’t communicate with your mouth. Your belly is saying ‘whoa’ and your mouth is saying ‘go for more.’
Don’t worry about preparing a dessert with this meal because you’ll be going back for second helpings, it’s just inevitable. And you might want to plan on a large roast because any leftovers are just as flavorful the next day.
This splendid bottle of Valle Secreto Key was provided to me by the good folks at MonthlyClubs.com. When you join this fascinating club, you receive two expertly selected Estate Wines (such as the Cabernet Sauvignon Carmenére 2014) each month. You can choose to receive 2 reds, 2 whites or 1 of each (such as I received). The wine comes securely packaged and includes cellar notes describing the wine, pairings, a recipe and other wine-related tidbits. (*A recipe using a bottle of Pietra Santa Chardonnay 2014 will be forthcoming soon.)
Thanks for stopping by today. I hope you’ll try this delightful recipe, as well as the delectable wine. Do you cook with red wine? What do you enjoy most about cooking with wine? If you try this, be sure to drop back by and let me know how it went and if you decide post your results online, include the tag #thesurprisedgourmet. I’d love to know your thoughts on the recipe. Now a little something different. I’m closing with some comments in my own words today. I’m thinking of making that a regular part of the post, please feel free to share your thoughts on that. Would you like to hear more audio with the post or not at all?
*This is a sponsored post and contains affiliate links. I was provided the wine mentioned above by MonthlyClubs.com, but the post was written solely by me and all opinions are my own given honestly and freely.
Serves: 4-6 servings
- 3 Pound venison roast
- 2 Tablespoons flour
- 3 Tablespoons olive oil
- 3 Large carrots, cut into diagonal chunks, 1 ½-inches long
- 2 Large ribs of celery, cut into diagonal chunks, 1 ½-inches long
- 1 ½ Medium onions cut into chunks
- 1 Tablespoon beef base
- 1 Cup water
- 1 ½ Cups Cabernet Sauvignon Carmenére
- 5 Button mushrooms, sliced
- Sprinkle the 3 pound roast with 2 tablespoons of flour and pat it in. With pan on medium heat, add 2 tablespoons of olive oil and brown the roast on all sides. Once it is browned, let it rest while you prepare the other ingredients.
- Sauté 3 large carrots (cut into diagonal chunks 1 ½-inches long), 2 large ribs of celery (cut into the same diagonals), and 1 ½ medium onions (cut into chunks) in a skillet with a tablespoon of olive oil. Keep a close eye on the vegetables so that they don’t burn and let them sauté about 7 minutes.
- When the vegetables were ready, place them in the bottom of a slow cooker. Using a cup of the Cabernet Sauvignon Carmenére, deglaze the vegetable pan making sure to scrape all the tasty little bits loose from the skillet. Pour this deglazed goodness over the vegetables in the slow cooker. Next mix 1 tablespoon of beef base with 1 cup of water and pour it over the vegetables. Add the roast (also pour in any juice that has accumulated on the plate) and 5 sliced button mushrooms. Top everything off with ½ cup of the Cabernet Sauvignon Carmenére and set the slow cooker on high for 5½ hours.
- When the roast is ready take it out of the slow cooker and set aside. Pour the juices from the slow cooker into a sauce pan. Slowly stir in a beurre manie (equal parts butter and flour) until the sauce gets the desired thickness. Drizzle the sauce over the meat and vegetables.