Rocky Mountain Mule Deer Pot Roast

1. Altitude Adjustments:

   • Liquid increase: Add 25% more liquid at elevations over 5,000 feet
   • Temperature: Lower cooking temperature by 25°F
   • Time extension: Increase cooking time by 25%

2. Foundation Building:

   • Brown roast on all sides in Dutch oven
   • Color development: Deep browning essential for flavor
   • Remove meat, sauté vegetables until caramelized

3. Liquid Integration:

   • Add tomato paste, cook until darkened
   • Acid balance: Wine adds necessary acidity
   • Scrape up all browned bits for maximum flavor

4. Slow Braising Process:

   • Return roast, add stock and herbs
   • Mountain cooking: 275°F for 4-5 hours
   • Doneness: Fork-tender, internal temperature 190°F

Traditional Service: With pan gravy and mountain biscuits Wine: Colorado or Washington State Cabernet Sauvignon