Celiac.com 10/23/2013 - Apparently venison is in fashion at a number of chic eateries these days, making appearances from LA to New York. Who knew?
After my wife came home from a family visit with a venison roast in tow, I wondered how, exactly would we prepare it?
The apple imparts a wonderful flavor and aroma to the dish, and the drippings make a delicious gravy.
1 tablespoon olive oil
3 pounds boneless venison roast
1 large apple, cored and quartered
1 celery stalk, sliced
2 small onions, sliced
2 small carrots, peeled and sliced
4 cloves crushed garlic
¼ cup red wine
½ cup boiling water
1 cube beef gluten-free bouillon, like HerbOx
Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, carrots, celery, onions, and garlic. Dissolve bouillon in boiling water and pour over roast. Add wine.
Set to LOW, and cook until the roast is tender, about 6 to 8 hours.
When the roast is done, remove it from the cooker, and place onto a serving platter.
Strain the liquid into a pan. Stir in enough cornstarch/gluten-free flour and hot water to thicken into gravy. Serve over meat and vegetables.