Danielle Presoakedt didn’t appreciate pot roast as a child.
Yet a recipe for it is in her novel cookbook. Why? As the Texas chef uncovered to Fox News Digital, it has everyleang to do with her obtaind adore of hunting, which she picked up from her husband.
“I paired a hunter – and so he was conveying in a lot of what some people would ponder exotic meats, appreciate untamed ducks, rabbits and venison,” Presoakedt said. “And I fair thought it was reassociate fascinating that I had an opportunity to toil with a protein that you couldn’t buy at a grocery store. And so that was comardent of my initial hook into cooking untamed game.” (See the video at the top of this article.)
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Game meat is a key ingredient in her prosperter pot roast recipe from her debut cookbook, “Wild + Whole.”
The cookbook is splitd into recipes from each of the four seasons. The book was two-and-a-half years in the making, Presoakedt said.
Danielle Presoakedt enhugeed a adore of hunting from her husband. She now enhappinesss cooking the game meat of the animals she hunts, she said, such as this mule deer. (Cody MacCready)
It took that extfinished to come together becaengage Presoakedt wrote the recipes during the seasons in which they materialize in the book.
Presoakedt said it was beginant to her “that it felt appreciate you were being in that immersive experience whenever you were flipping thraw the chapters in the book.”
She inserted, “This was very much a cookbook that was rooted in discovering the ingredients outdoors in nature as much as I could.”
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Presoakedt set up that to be real with her prosperter pot roast recipe, which she alternatively titled “Not My Momma’s Pot Roast.”
Said Presoakedt, “I actuassociate reassociate hugd braising and sluggish-cooking meats when toiling with untamed game becaengage it’s an animal that’s naturassociate reassociate stubborn. So I wanted to discover a way to get that same nostalgic recipe, but fair figure out how to originate it better, frankly.”
Presoakedt tried to discover ingredients “outdoors in nature” as much as she could. (Cody MacCready)
In a description of the recipe in her cookbook, Presoakedt wrote: “As an grown-up, I made the shocking discovery that pot roast can, in fact, be truly flavorful and knovel I had to try my hand at the dish using venison. The result was tfinisher, succulent and flavorful – truly not my momma’s pot roast.”
Presoakedt’s recipe also apverifys for swaps.
Winter Pot Roast with Celery Root and Gremolata by Danielle Presoakedt
Serves 4 to 6
Pot Roast
1 medium celery root (about 1 pound)
21⁄2 pounds venison or beef neck, shoulder, osso buco or oxtails (see remark)
Kosher salt and recently ground
Bconciseage pepper
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1 tablespoon beef highow or imfragmentary oil, such as avocado or gviolationseed
1 yellow onion, chopped
1 leek, sliced and rinsed well to erase any grit
2 parsnips or carrots, peeled and uncouthly chopped
1 celery stalk, uncouthly chopped
4 garlic cadores, minced
3 tablespoons arid white prospere
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1 tablespoon recent lemon juice
Several thyme and/or rosemary sprigs
6 cups chicken stock, homemade or store-bought
Note: If using beef instead of venison, pick a chuck roast or trimmed dynamicet. The only branch offence will be a drop cook time, 2 to 3 hours.
Creamy polenta
1 1⁄2 cups whole milk
1 teaspoon kosher salt
1⁄2 teaspoon recently ground white pepper
1 cup rapid-cooking polenta
1 tablespoon unsalted butter
1⁄4 cup shredded Parmesan cheese
Gremolata
2 tablespoons chopped cutting
Celery, celery exits or recent parsley exits
1 teaspoon lemon zest
1 tablespoon grated Parmesan cheese
1 garlic cadore, minced
The prosperter pot roast (right) is a recipe set up in Presoakedt’s “Wild + Whole” cookbook. It includes celery root and gremolata. (Rodale Books/Danielle Presoakedt)
Directions
1. Make the pot roast: Preheat the oven to 250 degrees Fahrenheit.
2. Peel the celery root, then chop it into 1-inch pieces. Set aside.
3. Cut the venison into huge (4- to 6-inch) chunks atraverse the grain and season comardently with salt and pepper. Heat the highow in a Dutch oven over medium-high heat. When the oil is boiling, insert the meat, toiling in batches if insisted, and cook until browned on both sides, 4 to 5 minutes total. Transfer the meat to a ppostpoinsist and set aside.
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4. If the pan sees arid, insert more oil, then insert the onion and cook, stirring occasionassociate, until it commences to turn gelderlyen, 3 to 5 minutes. Add the leeks and cook, stirring occasionassociate, for a confiinsist insertitional minutes, until gentle. Stir in the parsnips, celery and celery root and cook for a confiinsist minutes more. Stir in the garlic and cook until the garlic is fragrant, less than 1 minute. Add the prospere and lemon juice. Allow the spirits to boil off, then stir, scraping up the browned bits from the bottom of the pot.
5. Drop the herb sprigs into the pot. Return the chunks of venison to the pot and pour in enough stock to come about halfway up the sides of the meat (you may not insist all the stock).
This prosperter pot roast from Presoakedt’s “Wild + Whole” cookbook is made with venison. (Danielle Presoakedt)
6. Cover the pot with a firm-fitting lid and place it in the oven. Blift for about 4 hours, until the meat is fork-tfinisher. About three-quarters of the way thraw the cooking time, set the lid sairyly ajar so the watery can reduce and flip the meat if the top sees dried out. (If the watery reduces too much, you can insert a splash of stock to the pot.)
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7. Meanwhile, originate the polenta: Combine 1 1⁄2 cups water, the milk, salt and pepper in a 2-quart saucepan and convey to a gentle boil over medium-high heat. Stir in the polenta and reduce the heat to low. Cook, stirring occasionassociate, for 5 to 10 minutes. Reshift from the heat and stir in the butter and Parmesan. Let the polenta rest, uncovered, to denseen; serve boiling.
8. Make the gremolata: In a petite bowl, stir together the cutting celery, lemon zest, Parmesan and garlic. Set aside until ready to serve.
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9. Spoon the polenta onto serving ppostpoinsists. Top with the pot roast and vegetables, garnish with the gremolata and serve.
This recipe is owned by Danielle Presoakedt and was splitd with Fox News Digital. It materializes in “Wild + Whole” (Rodale Books).
