Swamp People - It’s Swampsgiving!
Swamp People - It's Swampsgiving!
Thursday at 9/8c
Thanksgiving in the Atchafalaya Basin is celebrated with longstanding traditions and authentic dishes passed down from generation to generation. Put some bayou cuisine on your own table this year with the new Swamp People e-cookbook, released to accompany the show’s Swampsgiving episode. It features video clips from the series, recipes and cooking tips from renowned Cajun chef John Folse. Check out the recipe below for a taste of what’s in store.
DEER AND BEER POT ROAST
Start to finish: 3 1/2 hours
To make this hearty and comforting meal, a browning bag serves as a cooking receptacle for the deer roast. It’s important to pre-season and brown the roast in olive oil beforehand to guarantee that “caramelized” flavor. Surrounding the pre-browned roast with a multitude of flavors and vegetables will only further enhance the dish.
1 (4 1/2-pound) boneless venison chuck roast
salt and cracked black pepper to taste
granulated garlic to taste
1/2 cup flour
1/4 cup olive oil
2 cups chopped onions
1 cup chopped celery
6 cloves garlic, smashed
3 carrots, sliced
1 tablespoon chopped thyme
2 tablespoons chopped basil
1 (2-inch) sprig rosemary
1 (12-ounce) can Abita® or other local beer
1 quart venison or beef stock
Position rack in lower half of oven and preheat oven to 350 F.
Using a paring knife, cut 8 to 10 1-inch slits in the meat. Measure out approximately 1 1/2 tablespoons each of salt, pepper and granulated garlic and blend together well. Place an even amount of this mixture into each slit and rub any remaining seasoning over the roast. Depending on the size of the roast, additional salt, pepper and garlic may be needed. Dust venison lightly with flour, shake off excess and set aside.
In a large Dutch oven, heat olive oil over medium-high heat and brown roast thoroughly on all sides. Remove from pot and allow to cool slightly. Place roast in a large browning bag and surround with the remaining ingredients. Place browning bag in a large roasting pan and roast in oven for 2 to 3 hours or until fork tender.
Remove from oven and let rest for 5 minutes. Slice roast and serve with vegetables and juices from the cooking bag.