Venison pot roast with a bay-leaf broth -- seared with a hard crust and rested before the knife.
Prep 27 min · Cook 141 min
Season the venison pot roast and sear it hard in a hot dutch oven until deeply browned on all sides, then set aside.
Soften the onion, garlic, and aromatics in the same pot, scraping up every bit of the fond.
Return the meat, add the braising liquid to come halfway up, and bring it to a bare simmer.
Cover and cook low -- oven or coals -- for a few hours until fork-tender and falling apart.
Skim, reduce the liquid into a glossy sauce, and serve with a bay-leaf broth.
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