Cranberry Pot Roast

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   This recipe, overall, is an adaptation of a Native American traditional dish that was quickly adopted by Colonial settlers. 

Both maple products and cranberries were found much further south than is popularly thought, and versions of this roast were made in Maryland and Virginia as well as the Northeast.

My first exposure to it was with a buffalo roast. But buffalo is hardly a common ingredient, and is expensive when you can find it. So I adapted it to venison. I suspect I'm not the first to have done so.

Secret note: It works just as well with beef. 

Cranberry Pot Roast

2-3 lb venison (or other game) roast
1 small onion, chopped
1 stalk celery, chopped
1 ½ cups fresh cranberries
1 tbls sweet herb mix
1 tsp ground nutmeg
1 tbls maple sugar
2 cloves
1 to 1 ½ cups apple juice or cider
Salt & pepper to taste
Flour for dusting
Oil

Sprinkle meat with salt & pepper. Dust with flour. Sear in a little hot oil on all sides. Set aside.

Saute onions and celery until tender. Add balance of ingredients. Return meat to pot.

Simmer, covered, until meat is soft and tender, about two hours.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Cranberry Pot Roast Posted: 18 November 2014 at 06:14
	This recipe, overall, is an adaptation of a Native American traditional dish that was quickly adopted by Colonial settlers. Both maple products and cranberries were found much further south than is popularly thought, and versions of this roast were made in Maryland and Virginia as well as the Northeast. My first exposure to it was with a buffalo roast. But buffalo is hardly a common ingredient, and is expensive when you can find it. So I adapted it to venison. I suspect I'm not the first to have done so. Secret note: It works just as well with beef. Cranberry Pot Roast 2-3 lb venison (or other game) roast 1 small onion, chopped 1 stalk celery, chopped 1 ½ cups fresh cranberries 1 tbls sweet herb mix 1 tsp ground nutmeg 1 tbls maple sugar 2 cloves 1 to 1 ½ cups apple juice or cider Salt & pepper to taste Flour for dusting Oil Sprinkle meat with salt & pepper. Dust with flour. Sear in a little hot oil on all sides. Set aside. Saute onions and celery until tender. Add balance of ingredients. Return meat to pot. Simmer, covered, until meat is soft and tender, about two hours.
	But we hae meat and we can eat And sae the Lord be thanket

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pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 18 November 2014 at 09:34
	Sounds divine! I love cranberries. Going to have to try this soon!
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 19 November 2014 at 02:54
	What would you call a "sweet herb mix" Brook?
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 19 November 2014 at 06:10
	Sorry about that, Dave. Many Colonial and Federalist period recipes call for sweet herbs, in either fresh or dried form. Typically a bundle would include parsley, thyme, chives, and chervil, but others are referred to as well, such as savory, marjoram, and sorrel. Basically, they flavor and perk up the dish without overpowering it. We use (and sell through our Historic Foodways catalog) a dried sweet herb mix consisting of parsley, leeks, tarragon, summer savory, marjoram, and thyme. That should give you an idea of the sort of thing meant. Or contact us at HistoricFoodways@hotmail.com to get a catalog.
	But we hae meat and we can eat And sae the Lord be thanket

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 20 November 2014 at 02:34
	Didn't know you had a business Brook...of course I'll want a catalogue.
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 20 November 2014 at 05:41
	I don't make a big deal of it on these boards, Dave, because I don't think that's the function of forums. As you'll see, the catalog represents our line of 18th-century associated products; from our cookbooks, to herbal products, to heirloom seeds. Not represented is our line of herbal vinegars, because they're just too expensive to ship. As part of that business, too, we do presentations on 18th century foodways, demonstrate cookery techniques, conduct classes, and even cater meals,
	But we hae meat and we can eat And sae the Lord be thanket

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 05 December 2014 at 21:19
	Incredible - I believe that I literally have everything for this in the kitchen/pantry/freezer. I'll have to check again on the venison roast (I had a perfectly-trimmed 2-pounder in the freezer just waiting for something like this), but I might indeed be making this soon. Thank you for posting, Brook!
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