Page 136 - A Literary Holiday Cookbook

Makes 1 (3.5-lb.) neck roast with vegetables and 2 cups

gravy

“That was a wonderful supper. They sat by the camp fire and ate the tender, savory, flavory
meat till they could eat no more. When at last Laura set down her plate, she sighed with
contentment. She didn’t want anything more in the world.”
—Little House on the Prairie

The Ingalls family didn’t have a slow cooker, but given venison’s reputation for toughness, I
decided to turn to modern technology to optimize this recipe. The slow cooker traps
moisture and slowly renders fat, easily resulting in a tender, flavorful roast.

INGREDIENTS

2 medium parsnips, peeled and chopped
2 medium carrots, peeled and chopped

1 large yellow onion, peeled and chopped
1 large celery stalk, chopped

1 cup beef broth

2 tablespoons olive oil
3½ lb. venison neck roast (bound into a 4” x 9” log to fit in the

slow cooker if necessary)

1 teaspoon kosher salt
½ teaspoon garlic powder

¼ teaspoon pepper

1 bay leaf
1 (7-inch) sprig rosemary

½ cup flour
1 small drizzle browning sauce

Additional salt and pepper to taste, if desired

Special Tools

Slow cooker

Fine-mesh strainer