Tin Plate Special: Venison Roast with Beans

Move over, "Blue Plate Special." The Tin Plate Special is in town! Watch out, because it's got a wild side-- definitely not your average pot roast favorite... Melt in your mouth venison roast served over cowboy beans... this dish is truly the American West. So ring and sound that iron triangle. Come on in, cowboys and cowgirls! Dinner is ready, hunter's style!

Servings: 8-10
Prep Time: about 3 hours
Cook Time: 2 1/2 - 3 hours
- 1 pound dry pinto beans
- 6 pounds of venison roast
- 2 tbs. lard or shortening
- 1 - 4 oz. can of diced jalepenos
- 1 large onion, sliced
- 2 cups tomato juice
- 1 - 8 oz. can tomato sauce
- 1/2 cup of water
- 2 tbs. cider vinegar
- 2 tbs. brown sugar
- kosher salt and freshly ground black pepper, to taste
- 1 tsp. dry mustard
- 1 tsp. thyme
- cooking twine

1. Wash beans in a colander. Look for rocks, because Rick found a couple rocks in his bag of beans. Place beans in a large pot. Cover with water, leaving 3 inches of water above the beans. Bring to a boil. Then cover and simmer until soft, about 3 hours. Drain and set aside.

2. Preheat oven to 350 degrees F. Remove as much fat and silver skin as you can from the surface of the venison roast. Any silver skin running through the roast will melt and soften in the cooking process. We used a 3 lb. roast because it was just the two of us. The bean proportion is for 8-10, but we didn't mind the leftovers. It goes great with corn bread!
3. Tie roast(s) with cooking twine. This helps the roast cook evenly. Dab dry with paper towels, and sprinkle kosher salt and freshly ground black pepper on all sides. Below is a helpful video on how to tie a roast.You don't have to be perfect. We didn't exactly do a beautiful job ourselves. Bah! Still works. :-)

4. In a Dutch oven, heat lard or fat over medium-high heat. Sear venison roast on all sides for a deep brown color. Make sure the pan is hot before putting in your meat.
Like so... It's the most beautiful thing we've ever seen! Once browned, move the roast to a plate and set aside.
5. In the same pot, soften the onion over medium heat. Sprinkle in some salt to help draw out moisture. Stir often.
6. Add the drained beans to the onions.
Then the canned diced jalapenos... juice and all.
Then the tomato juice, tomato sauce and water...
The brown sugar...
Cider vinegar...
Then the mustard and thyme.
7. Start by adding 1 tsp. of salt to the bean mixture. You can adjust later. Submerge the roast into to the beans. It should be covered almost entirely.
8. Cover and bake in a 350 degree F oven for about 2.5 - 3 hours, or until tender. We baked for about 2 hours. It all depends on the size of your roasts(s). Adjust seasoning, if needed.
9. Remove the roast and slice into desired sized servings.
Serve with beans and corn bread! Mmmm... doesn't that look good?
If Rick says it's good, IT'S GOOD! My Cowboy-Hunter approves!

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  1. Thanks for visiting me over at Marksblackpot.com! This looks really good. As soon as I get some venison, I'm trying it!

    1. Thanks for coming by! Let us know how it turns out. It was DELICIOUS!

  2. Venison roast? Be still my heart...I love venison. This looks tender and full of flavor.

    1. Venison is such great meat when cooked correctly. We were quite pleased with the results. It wasn't dry at all! I guess the trick is to cover the roast completely with liquid, unlike a beef roast where you just fill the pot halfway. This really helped to keep the venison moist, since it virtually has no fat.


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