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“We fed 3 teenaged girls who said they did not like venison and asked for seconds. Need I say more? Do not be afraid of the borbon, the alcohol burns off and creates a wonderful aromatic flavor. Serve with Sauteed Green Beans and Creamy and Simple Mashed Potatoes and a bottle of Simi Cabernet. *Can substitute beef stock for veal stock if you must.”
5hrs 25mins

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. Cut slits in the roast all over and insert the garlic slices.
  3. Season the roast generously with salt and pepper.
  4. In a cast iron skillet heat the bacon grease and then add the roast, searing on all sides.
  5. Remove the roast and let sit on a plate.
  6. In the bowl of the food processor add the celery, onion, apple, elephant garlic, carrots and process to a fine mash, not quite to a paste.
  7. Add this mixture to the hot skillet and scrape the bottom, stirring frequently over med-high heat.
  8. Add the sun-dried tomatoes and sprinkle with the flour, stirring frequently, be careful not to burn this.
  9. Add 1 cup of water, stir well until all is incorporated and reduce for about 5 minutes.
  10. Add the bourbon, stir well and reduce 3-4 minutes.
  11. Add the veal stock and the tomatoes and return the venison to the pot.
  12. Cover and bake in the oven for 5 hours, or until tender, stirring occasionally.

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