Ingredients:

  • 3 lb venison shoulder or neck roast
  • 2 tbsp oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 large yellow onion, roughly chopped
  • 3 medium carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the venison completely dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for 5-7 minutes per side until a deep mahogany crust forms. Remove meat and set aside on a plate.
  3. Lower heat to medium and melt butter. Add onions, carrots, and celery. Sauté for 6-8 minutes until vegetables are softened and lightly browned.
  4. Stir in the smashed garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  5. Deglaze the pot by pouring in the red wine, scraping all the browned bits from the bottom. Simmer for 5 minutes to reduce the alcohol.
  6. Return the roast to the pot and add beef broth until the meat is 2/3 submerged. Tuck in thyme, rosemary, and bay leaves.
  7. Cover with a tight lid and transfer to a 300°F (150°C) oven for 3 to 4 hours, or until the meat pulls apart easily with a fork.
  8. Remove the roast to a carving board and tent with foil. Strain the cooking liquid into a saucepan.