When Daniel Prewett was a kid, he didn't like pot roast.
But the recipe is in her new cookbook. why? As the Texas chef revealed to FOX News Digital, it has everything to do with the love of hunting she inherited from her husband.
“I married a hunter, so he brought in a lot of what some people would consider exotic meat, like wild duck, rabbit, and venison,” Prewett said. “And I thought it was really appealing to have the opportunity to work with proteins that you can't buy in the grocery store. And that was kind of the beginning of game cooking.” (See the video at the top of this article.)
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Game meat is a key ingredient in the winter pot roast recipe in her debut cookbook, Wild + Whole.
The cookbook is divided into recipes for each season. Prewett said the book took two and a half years to create.
Daniel Prewett developed a love of hunting from her husband. She said she now enjoys cooking game from the animals she hunts, such as this mule deer. (Cody McCready)
Prewett took this long to put together because she wrote the recipes to match the seasons featured in the book.
Prewett said it was important to her that “every time you turn a chapter of the book, you feel like you're having that immersive experience.”
She added, “This was a cookbook rooted in finding ingredients as outdoors in nature as possible.”
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Prewett found that to be true with her winter pot roast recipe, which she titled “Not Mom's Pot Roast.”
Prewett says, “When working with wild game, I've always loved stewing and slow-cooking the meat because it's a very tough animal to begin with, so I wanted to find a way to utilize the same nostalgic recipes. I wanted to find it, but all I had to do was figure out how to make it.” Frankly, it's better. ”
Prewett tried to find her ingredients “out in nature,” as much as possible. (Cody McCready)
“Growing up, I had the shocking discovery that pot roast was actually really delicious, and I knew I had to try cooking with venison,” Prewett said in the recipe description for her cookbook. As a result,” he wrote. It was tender, juicy, flavorful, and truly unlike my mom's pot roast. ”
Prewett's recipe allows for substitutions.
Winter Pot Roast with Celery Root and Gremolata by Danielle Prewett
Serves 4-6 people
pot roast
1 medium root of celery (about 1 pound)
2.5 pounds of venison or beef neck, shoulder, ossobuco or oxtail (see notes)
kosher salt and freshly ground salt
black pepper
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1 tablespoon beef tallow or neutral oil (such as avocado or grapeseed)
1 yellow onion (chopped)
Slice 1 green onion and wash thoroughly to remove sand.
2 parsnips or carrots, peeled and coarsely chopped
1 stalk of celery (coarsely chopped)
4 cloves garlic (chopped)
3 tablespoons dry white wine
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1 tablespoon fresh lemon juice
A few sprigs of thyme and/or rosemary
6 cups chicken stock (homemade or store-bought)
Note: If using beef instead of venison, choose shoulder loin or trimmed brisket. The only difference is that the cooking time will be shorter – 2-3 hours.
creamy polenta
1 1/2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 cup of easy-to-cook polenta
1 tablespoon unsalted butter
1/4 cup shredded Parmesan cheese
Gremolata
2 tablespoons chopped
celery, celery leaves, or fresh parsley leaves
1 teaspoon lemon zest
1 tablespoon grated Parmesan cheese
1 clove of garlic (chopped)
Winter Pot Roast (right) is a recipe from Prewett's cookbook, “Wild + Whole.” Contains celery root and gremolata. (Rodale Books/Daniel Prewett)
direction
1. Make the pot roast: Preheat oven to 250 degrees Fahrenheit.
2. Peel the celery root and cut into 1-inch pieces. Let's set it aside.
3. Cut the venison into large (4-6 inch) chunks along the grain and season liberally with salt and pepper. Heat the tallow in a Dutch oven over medium heat. When the oil is hot, add the meat and sear, in batches as needed, until browned on each side, 4 to 5 minutes total. Transfer the meat to a plate and set aside.
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4. If the pan looks dry, add more oil, add the onions and cook, stirring occasionally, until they start to turn golden, 3 to 5 minutes. Add the green onions and cook for a few more minutes, stirring occasionally, until softened. Add the parsnips, celery, and celery root and cook for a few more minutes. Add the garlic and stir-fry until the garlic is fragrant, no more than 1 minute. Add wine and lemon juice. Bring the alcohol to a boil, then stir, scraping up any browned bits from the bottom of the pot.
5. Drop the herb sprigs into the pot. Return the venison chunks to the pot and pour enough stock to come about halfway up the sides of the meat (you may not need all the stock).
This winter pot roast from Prewett's cookbook “Wild + Whole” is made with venison. (Daniel Prewett)
6. Cover the pot with a tight-fitting lid and place it in the oven. Simmer until meat is fork-tender, about 4 hours. About three-quarters of the way through the cooking time, you can leave the lid slightly ajar and flip if the liquid reduces and the top of the meat looks dry. (If the liquid reduces too much, you can add more stock to the pot.)
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7. Meanwhile, make the polenta. Combine 1 1/2 cups water, milk, salt, and pepper in a 2-quart saucepan and bring to a gentle boil over medium heat. Add the polenta, stir, and reduce the heat. Simmer for 5-10 minutes, stirring occasionally. Remove from heat and stir in butter and Parmesan. Let the polenta rest uncovered to thicken. Please enjoy warm.
8. Make the gremolata. In a small bowl, combine chopped celery, lemon zest, Parmesan cheese, and garlic. Set aside until ready to eat.
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9. Spoon the polenta onto plates. Top with pot roast and vegetables, garnish with gremolata, and serve.
This recipe belongs to Danielle Prewett and was shared with Fox News Digital. Appears in “Wild + Hole” (Rodale Books).
