I saw this recipe on the Food for Hunters Facebook page and had to try it! It makes a hearty meal and is perfect for the weekend. We eat a LOT of venison roasts in the slow cooker, however, this method cooks the roast low and slow in the oven surrounded by beans and other goodies.
The only change I made was using olive oil to sear the meat (instead of lard or shortening), spicy vegetable juice (instead of tomato juice, fresh chopped jalapenos (instead of canned), and, of course, a bit of smoked paprika! I also did not tie the roasts together and they cooked just fine. Just writing this makes me realize I need to make this dish again!
Tin Plate Special
1 lb dry pinto beans
6 lbs of venison roast (we had about 5 lbs)
2 Tbsp extra virgin olive oil (or lard or shortening)
1/3 C chopped jalapeno (or 4 oz can)
1 medium onion, sliced
2 C spicy tomato juice (or regular tomato juice)
1- 8 oz can tomato sauce
1/2 C water
2 Tbsp cider vinegar
2 Tbsp brown sugar
salt and pepper to taste (we use kosher salt and pepper blend seasoning)
1 tsp dried mustard
1 tsp dried thyme
Wash and clean the beans in a colander. Put them in a large pot, cover with water about 3 " above the beans, bring to a boil, cover and simmer until soft, about 3 hours. Drain and set aside.
Preheat oven to 350. As always, when using roasts, trim as much fat and silver as possible.
Using a large Dutch oven or similar cookware (I use a large oval enameled French oven), heat the oil over medium-high heat. Salt and pepper the roast on both sides. Make sure the pan/oil is hot and then sear the roast on both sides. Once seared remove it and set it aside on a platter.
In that same pot, soften then onion, stirring. Add the drained beans and the jalapenos. (If using canned jalapenos, use the juice, too.). Add the tomato juice, sauce, water, brown sugar, cider vinegar, mustard, and thyme. Stir it all together and then add the roast, submerging the roast in the mixture. It should be pretty well covered.
Cover and put in the oven, roasting at 350 for about 2 to 3 hours or until the roast is tender. We did ours about 2 hours. Timing will depend on the size of your roasts.
Serve with some crusty bread to help soak up the gravy!