Roast Venison with Vegetables

A hearty and flavorful dish, this roast venison with vegetables is perfect for a special occasion or a Sunday dinner.

Ingredients - Serves 6

Preheat your oven to 325°F.
Season the venison roast with salt and pepper.
Heat the olive oil in a large oven-safe pot over medium-high heat. Add the venison roast and sear on all sides until browned. Remove the roast from the pot and set aside.
In the same pot, add the onions, carrots, potatoes, and garlic. Cook until the vegetables are slightly softened.
Add the rosemary, thyme, beef broth, and red wine to the pot. Bring to a simmer.
Return the venison roast to the pot. Cover and transfer the pot to the preheated oven.
Roast for about 3 hours, or until the venison is tender and the vegetables are cooked through.
Remove from the oven and let rest for a few minutes before serving.