Danielle Prewett didn’t like pot roast as a child.
However, the recipe is in his new cookbook. Why? As the Texas chef revealed to Fox News Digital, it has to do with her love of hunting that she got from her husband.
“I married a hunter — so he brought in a lot of what other people would consider exotic meat, like wild ducks, rabbits and guinea pigs,” Prewett said. “And I just thought it was really exciting to have the opportunity to work with a protein that you can’t buy in the grocery store. And that was my first way to cook wild game.” (See the video at the top of this article.)
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Game meat is the main ingredient in her winter pot roast recipe from her first cookbook, “Wild + Whole.”
The cookbook is divided into recipes from each of the four seasons. The book was two and a half years in the making, Prewett said.
Danielle Prewett got her husband’s love of hunting. Now he enjoys cooking game meat, he said, like mule deer. (Cody McCready)
It took so long to come together because Prewett wrote the recipes for the seasons they appear in the book.
Prewett said it was important to him “to feel like you’re busy every time you’re flipping through the chapters of the book.”
He added, “This was a cookbook that focused on sourcing ingredients from nature as much as possible.”
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Prewett found that to be true with her winter pot roast recipe, one she named “Not My Mother’s Pot Roast.”
Said Prewett, “I actually embraced braising and slow-cooking meat when I was working with wild game because it’s a tough animal by nature. So I wanted to find a way to take that same nostalgic recipe, but just figure out how to make it better, obviously.”
Prewett tried to source ingredients as “out of nature” as possible. (Cody McCready)
In the description of the recipe in her cookbook, Prewett wrote: “As an adult, I discovered the horror of how delicious pot roast can be and knew I had to try my hand at a dish using venison.” it was soft, sweet and flavorful – it really wasn’t my mom’s pot roast.”
Prewett’s recipe also allows for some substitutes.
Winter Pot Roast with Celery Root and Gremolata by Danielle Prewett
Works 4 to 6
The Roasted Pot
1 celery root (about 1 pound)
21⁄2 pounds venison or beef neck, shoulder, osso buco or oxtails (see note)
Kosher salt and fresh ground
Black pepper
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1 tablespoon beef tallow or neutral oil, such as avocado or grapeseed
1 yellow onion, chopped
1 leek, sliced and rinsed well to remove any grit
2 parsnips or carrots, peeled and chopped
1 stalk celery, sliced
4 cloves garlic, chopped
3 tablespoons dry white wine
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1 tablespoon fresh lemon juice
Lots of thyme and/or rosemary leaves
6 cups chicken stock, at home or in the store
Note: If using beef instead of venison, choose chuck roast or chopped brisket. The only difference will be a shorter cooking time, two to 3 hours.
Creamy polenta
1 1⁄2 cups whole milk
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground white pepper
1 cup quick-cooking polenta
1 tablespoon unsalted butter
1⁄4 cup grated Parmesan
Gremolata
2 spoons to cut 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 found in Prewett’s “Wild + Whole” cookbook. It includes celery root and gremolata. (Rodale Books / Danielle Prewett)
Directions
1. Make the pot roast: Preheat the oven to 250 degrees Fahrenheit.
2. Clean the celery root, and cut it into 1-inch pieces. Set aside.
3. Cut the venison into large pieces (4 to 6 inches) across 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, working in batches if necessary, and cook until browned on both sides, 4 to 5 minutes total. Transfer the meat to a plate and set aside.
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4. If the pan seems dry, add more oil, then add the onion and cook, stirring occasionally, until it starts to turn golden, 3 to 5 minutes. Add the leeks 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 the garlic and cook until the garlic is fragrant, less than one minute. Add wine and lemon juice. Allow the alcohol to boil, then stir, removing the brown bits from the bottom of the pot.
5. Place the vegetable sprouts in the pot. Return the steak pieces to the pot and pour in enough stock to come about halfway up the sides of the steak (you may not need all the stock).
This winter pot roast from Prewett’s “Wild + Whole” cookbook is made with venison. (Danielle Prewett)
6. Cover the pot with a tight-fitting lid and put it in the oven. Bake for about 4 hours, until the meat is tender. About three-quarters of the way through the cooking time, set the lid slightly ajar to allow the liquid to reduce and flip the meat if the top looks dry. (If the liquid is reducing too much, you can add a splash of 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-high heat. Add the polenta and reduce the heat to low. Cook, stirring occasionally, for 5 to 10 minutes. Remove from heat and stir in the butter and Parmesan. Let polenta rest, uncovered, to thicken; use hot.
8. Make the gremolata: In a small bowl, combine the celery, lemon zest, Parmesan and garlic. Set aside until ready to serve.
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9. Place the polenta on serving plates. Top with pot roast and vegetables, garnish with gremolata and serve.
This recipe is by Danielle Prewett and shared with Fox News Digital. From “Wild + Whole” (Rodale Books).
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