Pitbull BBQ’s Crispy Barbecue Boar Belly is slow cooked in a smoker until falling-apart tender. Served in a sweet and spicy Asian-inspired barbecue sauce, the whole dish is served over cooked rice.
Garlic Blackened Pot Roast
Garlic Blackened Pot Roast is prepared with venison. Whether you hunt your own, get some from a friend, or buy some at your local butcher, you’ll love this hearty roast.
Reminiscent of a hearty pioneer-style dinner, pot roast is always a family favorite. The convenience of almost an entire dinner in one pan is an added bonus.
Pair this with some homemade corn muffins or flaky rolls and everyone will be satisfied. We love this with moose, and found muskox to be excellent when prepared this way.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book and many more visit here.
10 cloves garlic, pureed
1/3 cup olive oil
1 teaspoon fresh ground black pepper
1 (2- to 3-pound) (1kg) venison roast
2 sprigs fresh rosemary
10 juniper berries, crushed (optional)
Salt, to taste
3 carrots, chopped
3 potatoes, chopped
2 stalks celery, chopped
1 onion, chopped
cast iron skillet
In a small bowl, mix the garlic, olive oil, and black pepper. Place in a sealable plastic bag or airtight container with the venison roast, rosemary, and crushed juniper berries. Marinate overnight, if possible.
Prior to cooking, let the marinated venison sit at room temperature 30 minutes. Remove the roast from the marinade, reserving the marinade, and salt to taste.
Preheat an oven to 350 degrees F (177 degrees C).
On a hot, cast iron skillet, sear all sides of the roast. Add the marinade back to the pan, cover, and bake in the oven for 45 minutes.
Remove the cover and turn the roast over. Add the vegetables and continue to bake, uncovered, for 45 to 55 more minutes or until the vegetables are tender and roast reads 160 degrees F (71 degrees C) on a meat thermometer.
Let sit for 10 minutes before slicing.