Prep time 20 minutes. Cook time 1.5 hours · Serves 4. An easy venison shoulder pot roast with all the ingredients into just one pan.
1 to 1.5 kg netted Venison Bolar
2 Tablespoons Olive Oil
1 cup red wine
1 cup beef stock
Salt And Pepper, to taste
1 Large Onion, Chopped
2 cloves Garlic, finely minced
1 can chopped tomatoes
fresh herbs to taste – basil; thyme; oregano
3 stalks Celery, cut into large Chunks
4 small Potatoes, cubed
4 medium Carrots cubed
4 medium Zucchini sliced 1.5 cm thick
Rub the Bolar with olive oil and season with cracked pepper. Heat the pan, brown the Bolar on all sides. Remove the bolar and set aside. Add a tablespoon Olive Oil into a large saucepan. Add the garlic and onion to the pan and saute until soft. Stir in the wine, scraping up any brown bits. Return the Bolar to the pan, add tomatoes, herbs, salt & pepper to taste. Bring to a simmer. Lower the heat. Cover and cook for 30 minutes. Turn the Bolar, add the stock and vegetables. Check the seasoning. Bring to a simmer. Maintain the simmer on low heat. Cover and cook for an hour. Turn the Bolar every 20 minutes and check the fluid level.
When done, transfer to a serving dish, remove the netting, spoon some liquid over the Bolar and vegetables and serve with the remaining liquid at the table.