days of work for me and then I am on a Thanksgiving week vacation. Can’t wait. My baby girl turns 7 that week and we have a whole week of festivities planned.
chuck roast 1 onion, sliced 2 medium carrots, diced ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes) 2 whole cloves 4 garlic cloves, cut in half strips of zest from half orange orange juice from half orange ¼ cup bourbon 2 cups chicken stock ⅛ tsp cinnamon ¼ cup sugar (plus more if needed) (if using prunes you might need less sugar) salt and pepper 2 tbsp canola oil Instructions Preheat oven to 350 degrees. Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat. Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now. Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour. Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours. Serve over mashed potatoes. 3.2.2807
Obviously the neck is a part of the deer’s body that is used a lot – it’s muscular and has fat marbled through the meat – which means it will be best when cooked for a long time with moist heat – you Crock Pot is the perfect way to cook a Venison Neck Roast
I love being able to literally toss everything into a pot, stick it in the oven, put on my scarf and gloves and pop down to my local pub for a social Sunday drink by the log fire knowing that something so tasty is bubbling gently away in the oven at home
So I made Tyler Florence's Mexican potroast tacos, along with his amazing recipe for guacamole. loads of pumpkins, towering corns stalks, pots of mounding mums, bunches of colorful Indian corn, crates full of apples, squash and gourds