Danielle Prewett didn't like pot roast when she was a kid.
Yet the recipe for that is in it New cookbook. Why? As the Texas chef revealed to Fox News Digital, it has to do with her acquired love of hunting, which she picked up from her husband.
“I married a fisherman – so he brought a lot more than some people might think Exotic meat“Like wild duck, rabbit, and venison,” Prewitt said. “And I thought it was really cool that I had the opportunity to work with a protein that you couldn't buy at the grocery store. And so that was kind of my first step into cooking wild game.” (Watch the video at the top of this article.)
Bushmeat is a winter staple Pot roast recipe From her first cookbook, “Wild + Whole.”
The cookbook is divided into recipes from each of the four seasons. Prewitt said the book was two and a half years in the making.
Danielle Prewitt developed a love of hunting from her husband. She said she now enjoys cooking the meat of the animals she hunts, like this deer. (Cody McCready)
It took so long to come together because Prewett wrote the recipes during the seasons they appear in the book.
Prewitt said it was important to her “to feel like you're having that immersive experience whenever you're flipping through the chapters of the book.”
“This was a cookbook rooted in finding ingredients,” she added Outdoors in nature As much as I can.”
Prewitt found this to be true with her winter pot roast recipe, which she instead titled “Not My Momma's Pot Roast.”
“I really embraced the praise and,” Prewett said Slow-cook meat When working with wild game because it is a strong animal by nature. So I wanted to find a way to take the same nostalgic recipe, but just figure out how to make it better, honestly.”
Prewitt tried to find ingredients that were as “outdoor in nature” as she could. (Cody McCready)
Describing the recipe in her cookbook, Prewett wrote: “As an adult, I made the shocking discovery that pot roasting could, in fact, be really delicious and I knew I had to try it for myself.” The dish Using venison. The result was tender, succulent and delicious – and it's really not my mom's pot roast.”
Prewitt's recipe also allows for substitutions.
Winter Pot Roast with Celery Root and Gremolata by Danielle Prewett
Serves 4 to 6
I can grill
1 medium celery root (about 1 pound)
21⁄2 pounds venison, beef neck, shoulder, osso buco, or oxtail (see note)
Kosher salt, freshly ground
Black pepper
Don't have time to eat healthy foods? Yes, you should, insists the celebrity chef
1 tablespoon beef fat or a neutral oil, such as avocado or grapeseed
1 yellow onion, chopped
1 leek, sliced and washed well to remove any grit
2 parsnips or carrots, peeled and roughly chopped
1 stalk celery, coarsely chopped
4 garlic cloves, chopped
3 tablespoons of dry white wine
1 tablespoon fresh lemon juice
Several sprigs of thyme and/or rosemary
6 cups chicken stock, homemade or ready-made
Note: If you are using beef instead of venison, choose roast beef or trimmed brisket. The only difference will be the shorter cooking time, 2 to 3 hours.
Creamy polenta
1 ½ cup whole milk
1 teaspoon kosher salt
Half a teaspoon of freshly ground white pepper
1 cup quick-cooking polenta
1 tablespoon unsalted butter
A quarter cup of grated Parmesan cheese
Gremolata
2 tablespoons chopped pieces
Celery, celery leaves or fresh parsley leaves
1 teaspoon lemon zest
1 tablespoon grated Parmesan cheese
1 clove of garlic, minced
The winter pot roast (right) is a recipe found in Prewitt's “Wild + Whole” cookbook. Includes celery root and gremolata. (Rodale Books/Daniel Prewett)
Directions
1. Make the pot roast: Preheat the oven to 250°F.
2. Peel the celery root, then cut it into 1-inch pieces. Set aside.
3. Cut the venison into large pieces (4 to 6 inches) across the grain and season generously with salt and pepper. Heat the lard in a Dutch oven over medium to high heat. When the oil is hot, add the meat, working in batches if necessary, and cook until browned on both sides, 4 to 5 minutes total. Transfer the meat to a plate and leave it aside.
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4. If the pan seems dry, add more oil, then add the onions and cook, stirring occasionally, until they begin to turn golden, 3 to 5 minutes. Add the shallots and cook, stirring occasionally, for a few more minutes until soft. Add the parsnips, celery and celery root and cook for a few more minutes. Add garlic and cook until garlic is fragrant, less than 1 minute. Add wine And lemon juice. Allow the alcohol to boil, then stir and scrape up the brown bits from the bottom of the pot.
5. Drop the herb sprigs into the bowl. Return the venison chops to the pot and pour enough stock to come halfway up the sides of the meat (you may not need all of the stock).
This winter pot roast from Prewett's “Wild + Whole” cookbook is made with venison. (Danielle Prewitt)
6. Cover the pot with a tight lid and put it in the oven. Simmer for about 4 hours until the meat is fork tender. After about three-quarters of the cooking time has passed, leave the lid slightly open to reduce the liquid and turn the meat over if the top seems dry. (If the liquid reduces too much, you can add a little broth to the pot.)
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7. Meanwhile, prepare polenta: Combine 1 1/2 cups water, milk, salt, and pepper in a 2-quart saucepan and bring to a boil over medium-high heat. Stir in the polenta and reduce the heat to low. Cook, stirring occasionally, for 5 to 10 minutes. Remove from heat and add butter and Parmesan. Let the polenta rest, uncovered, until it thickens; Serve hot.
8. To prepare the gremolata: In a small bowl, mix together the celery pieces, lemon peel, Parmesan, and garlic. Set aside until ready to serve.
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9. Pour the polenta into serving dishes. Place the roasted vegetables on top, garnish with gremolata and serve.
This recipe belongs to Danielle Prewitt and was shared with Fox News Digital. Appears in “Wild + Whole” (Rodale Books).
