Garlic Balsamic Venison Roast 🤤🦌 We’ve had this roast for some time now and didn’t know what to do with it. (This is the Bottom Round off the hind quarter🦌). I found this recipe on Pinterest on Kait’s Primal Kitchen Blog and it is so good! 👉I overdid it a little bit with the Balsamic because we had about 3lb roast, but could have done the 1cup of balsamic- saved it by scooping some juice (balsamic) out and adding some 🥑Avocado Oil and letting it sit for that last 10-30 minutes. I also didn’t have the 10 hours 🙄 so I did it on High for 6 hours and it was great, fell right apart! You can do this with any red 🥩meat. This recipe is quite vinegar-y 😋in the best way possible, but we wanted to tone it down so we paired it with @greengiant
Garlic & Herb 🌿 Cauliflower Mash, which we use ALL the time.
Full Recipe & Blog👇