November Recipe: Wild Game Roast

Whether you’re ready for not, the holidays are here! Luckily, we’re feeling prepared this year and have already tested a few recipes for when our families come to town. Without further ado, we’re sharing our wild game roast recipe. Not only is this recipe delicious, but it is ideal for large dinner parties, or if you’re looking for leftovers throughout the busy holiday weeks.

What you’ll need:

  • Crockpot
  • Potato masher
  • Pot for baked potatoes


  • 1/4 cup fresh parsley
  • 1/8 cup fresh rosemary
  • 3 gloves garlic (chopped)
  • Salt (generous amount)
  • Pepper (generous amount)
  • Wild game roast (2lb)
  • Baby carrots (1 bag)
  • Celeriac root (chopped)
  • 1 container vegetable broth (32 oz)
  • 3 large Idaho potatoes
  • 1 cup water
  • Parmesan cheese
  • Milk of choice
  • Thickening agent of choice
  • 1/2 white onion
  • 3 tablespoons butter


  • The night before, you’ll want to set out your frozen roast. This will start the thawing process and get it ready for the crockpot the next morning.
  • Give yourself 8 – 10 hours in the crockpot — on low — to cook your roast and veggies. This will make them as tender as possible.
  1. Generously season the roast with salt and pepper, and along with the following ingredients, add everything to the crockpot: sprinkle in the chopped garlic, fresh parsley and rosemary, and pour in the entire container of vegetable broth and water. Place the lid on and let it cook, untouched, for 2 – 3 hours .
  2. Hour 3: add your carrots, celeriac, and onion, flip over your roast and continue to cook for another 4 – 5 hours.
  3. Around hour 7: start boiling water for your mashed potatoes. Dice up your potatoes and add to boiling water, cook for 20-30 minutes until potato pieces are easily pierced with a fork.
  4. While the potatoes are boiling, thicken the broth in the crockpot to your desired consistency.
  5. Drain potatoes and transfer back into the pot. To the pot add the butter, and milk, begin mashing. Once your potatoes are mashed to your preferred consistency add salt, pepper, rosemary and parmesan cheese.
  6. Plate the dinner with mashed potatoes on the bottom and veggies and roast on top!