As mentioned in my last salsa + wild game pairing post, every variety of meats was headed my way over the Holidays from South Dakota. And it all did indeed make its way 1,400 miles tucked oh so gently in a suitcase! Thanks Cheryl and Craig! 16lbs of cheddarwurst? Check! Deer jerky? Check! A delicious venison roast? Check!
When I received the salsas from Mossy Oak, I had it in the back of my mind to pair the roasted garlic salsa with a roast. But having the opportunity to add it to a venison roast sweetened the deal. This was another 10 star dinner my friends, and you have to try it even if you can only get your hands on a beef roast! We paired it with some quinoa,brussels sprouts and a delicious Cab. As I stated before, these salsas are so good! Full of flavor, healthy ingredients and the perfect pairing for dinners and/or chips for snacking!
Recipe: Mossy Oak Roasted Garlic Salsa + Venison Roast
1 3-5lb venison roast or beef roast (fresh or frozen – ours was frozen)
1 jar Mossy Oak Roasted Garlic Salsa
1.5-2 cups beef stock (depending on size of roast)
1/2 cup onion, chopped
1 tbsp smoked paprika
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon fresh ground pepper
pinch of sea salt
Feta cheese for topping (optional)
~Mix all dry rub ingredients together ->paprika, chili powder, cumin, oregano, dry mustard,cayenne, pepper and salt in small dish. Place rub onto roast, and ensure each side is well coated.
~In a pan, sear both sides of the roast until brown.
~Place roast into crockpot with beef stock and onions. Cook 7-8 hours on low.
~Once cooked, remove from crockpot and shred, removing fat. Place back into crockpot on warm. Add in salsa.
~Serve and top with feta cheese if you like!
If you pick some up, please let me know how you like it! I would love to see how you incorporate the salsas into your cooking! If you’re interested in learning more about the ingredients, find them here. This post was sponsored by Mossy Oak, but all opinions are my own.