Rocky Mountain Mule Deer Pot Roast

This slow-roasted mule deer recipe delivers tender, juicy meat with a beautiful caramelized exterior. Using oven roasting, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

High-altitude tradition meets comfort cooking

Mountain Heritage This preparation adapts traditional pot roast techniques to mule deer, using high-altitude cooking methods and regional ingredients to create satisfying comfort food.

Ingredients (Serves 8-10)

• 4-5 lbs mule deer shoulder roast
• 3 tbsp vegetable oil
• 2 large onions, quartered
• 6 carrots, cut in 3" pieces
• 6 potatoes, quartered
• 4 celery stalks, cut in 3" pieces
• 6 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 bay leaves
• 2 tbsp fresh thyme
• Salt and pepper

High-Altitude Method

1. Altitude Adjustments: At higher elevations, liquids evaporate faster. Plan to add more liquid and extend cooking times accordingly.

2. Foundation Building: Brown the roast at 400°F on all sides in a heavy Dutch oven. Add aromatic vegetables and cook until softened, about 5-7 minutes.

3. Liquid Integration: Stir in tomato paste, then add beef stock and red wine to come halfway up the roast. The liquid will reduce and concentrate during braising.

4. Slow Braising Process: Cover and braise at 300°F for 3 to 4 hours until the deer is completely fork-tender.