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Venison Bottom Round with Colcannon, Frizzled Leeks & Caraway Seed Carrot Puree

by | Apr 15, 2019 | News | 0 comments

Recipes From Bobbie Jo May 2019

Venison Bottom Round with Colcannon, Frizzled Leeks and Caraway Seed Carrot Puree

By Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4-6


  • 3 pound Venison Bottom Round *(substitute bottom butt, shoulder, or 4 large shanks)
  • 2-12 ounce Bottles Guinness or Kaliber (non-alcoholic) beer
  • 3 cups Beef Stock (low sodium) or Venison Stock
  • 1 Leek (white and light green parts only)
  • 1 Large Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 2 Tbs. Tomato Paste
  • 1 tsp. Fresh Ground Black Pepper
  • 1 Tbs. Onion Powder
  • 3 Sprigs Fresh Thyme 
  • 2 Bay Leaves 
  • 1 tsp. Caraway Seed (fennel or anise seed)
  • 3 Tbs. All Purpose Flour

*The venison can be made 1-2 days ahead and gently re-heated on top of the stove over low heat.

  • 1. Bring the venison to room temperature 1 hour before cooking.
  • 2. Pre-heat the oven to 300 degrees.
  • 3. Season the meat with salt and pepper.
  • 4. Coat the venison with flour and shake off the excess, and set meat aside.
  • 5. Rinse the leeks to remove all dirt and sand. Then dice the leeks (white and light green parts only), onion, carrots, celery and set aside.
  • 6. Mince the garlic and set aside.
  • 7. Coat a large frying pan with oil and heat to medium-high. 
  • 8. Add the venison and brown on both sides, then remove to a large casserole dish, roaster, or dutch oven.
  • 9. Turn down the heat to medium and add the chopped vegetables to the frying pan and sauté until caramelized, about 5 minutes.
  • 10. Add the minced garlic and tomato paste and sauté a minute.
  • 11. Add 1/2 cup Guinness/Kaliber over the vegetables to de-glaze the pan. 
  • 12. Pour all the vegetables, remaining Guinness/Kaliber, stock, spices, herbs, and all remaining ingredients over the venison and cover. 
  • 13. Place in the oven to braise 3-5 hours. Check at 3-1/2 hours and return to the oven until the meat is tender, if needed.
  • 14. Once the venison is tender when pierced with a fork, remove the venison and discard the bay leaves and thyme stems.

**Serving Suggestion:  Serve the venison with traditional Irish Colcannon (mashed potatoes with kale and leeks).