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Message: <blockquote data-quote="scrotcaster" data-source="post: 363732" data-attributes="member: 884"><p>This cold weather gots me cooking.. Share your favorite wild game recipes  (venison, fish, fowl, etc.) </p><p></p><p>Ill start, I made this one the other day with a elk roast and it was very good and savory!</p><p></p><p><a href="https://www.instagram.com/p/Cl64ELfptaG/" target="_blank">https://www.instagram.com/p/Cl64ELfptaG/ </a></p><p></p><p>[ATTACH=full]56872[/ATTACH]</p><p></p><h3>Pot roast recipe</h3> <h3>- 1 white onion</h3> <h3>- 2 stalks of celery</h3> <h3>- 4 carrots</h3> <h3>- 1 bag small yellow potatoes</h3> <h3>- 8 cloves of garlic</h3> <h3>- 2 lb chuck roast</h3> <h3>- 1 tbs sea salt plus fresh cracked pepper</h3> <h3>- 2 tbs neutral oil</h3> <h3>- 1/2 a bottle of red wine</h3> <h3>- 1 stick butter</h3> <h3>- 1 small can tomato paste</h3> <h3>- 1 qt beef broth</h3> <h3>- 3 sprigs thyme</h3> <h3>- 1 sprig rosemary</h3> <h3>- 2 sprigs oregano</h3><p></p><h3>Instructions</h3> <h3>1. Finely mince the onion and celery. Roughly chop the carrots and potatoes into bite sized pieces.</h3> <h3>2. Season the cut of meat with the salt and pepper</h3> <h3>3. Add the oil to a large enameled cast iron stockpot and sear both sides on high for about 5 min till a crust forms</h3> <h3>4. Remove the meat turn the heat down to medium and add the onions and celery</h3> <h3>5. Cook down for a few min then add the tomato paste and butter, stir and cook for a min till the butter is fully melted.</h3> <h3>6. Add back the meat with the wine, beef broth, garlic, thyme, oregano, and rosemary, carrots, and potatoes.</h3> <h3>7. Cover and reduce to a simmer and let cook for 3.5 hours. The meat should be falling apart to the touch. If it’s not then cook it longer.</h3> <h3>8. Serve with garlic bread and enjoy</h3></blockquote><p></p>

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