Milk braised venison roast

Ingredients

• 1 boneless venison roast (1 1/2 pounds)
• 4 to 6 garlic cloves, peeled and cut into slivers
• Salt and pepper
• 1 tablespoon olive oil
• 1 onion, cut in half
• a large handful of baby carrots or one large carrot cut in half
• 1 teaspoon dried rosemary
• 2 bay leaves
• 4 cups skim milk

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Preparation

• Using a small paring knife, make small slits in the venison roast, inserting a sliver of garlic into it.
• Make sure to evenly cover the roast with garlic filled slits. Heat the oven to 350º F. Evenly sprinkle salt and pepper on the venison.
• Heat a heavy, oven safe pot over medium high heat. It should be big enough to hold your roast.
• Add the olive oil to the pot and brown the venison well on all sides. Add the onion, carrot, and herbs to the pot.
  
• Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 to 3 hours, turning the meat every 30 minutes.
• When done, turn off the oven and remove the pot. Then remove the venison roast from the pot, wrap in foil, and place back in oven to keep warm. Make sure the oven has been turned off.
• Remove the bay leaves from the curdled cooking juices. Purée the curdled milk, carrots and onion with an immersion blender.
• Remember, the sauce should be thick and not runny, so don't add too much. Taste and add salt or pepper if needed.
  
• Slice the venison on a diagonal and arrange in a serving dish. Pour the sauce over the meat and serve.

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