Venison Roast With Harissa, Carrots & Radicchio

In a ziplock bag, combine the venison roast and harissa paste, seal and marinate for 8 hours.

Preheat the oven to 325° F. Remove the roast from the fridge and allow it to come to room temperature for 30 minutes.

In a 4-quart Dutch oven, bring 1 tablespoon of the olive oil to medium-high heat. Add the carrots and shallots and cook for 7 to 10 minutes, stirring occasionally, until the carrots are starting to brown.

Add the garlic and balsamic vinegar and cook, stirring, for another minute, or until fragrant.

Carefully add 1 cup of beef stock and stir to deglaze the bottom of the Dutch oven.

Sprinkle 1 teaspoon salt and ½ teaspoon black pepper over the roast, reseal the bag, and massage the seasonings into the roast. Remove the roast from the bag, and place it on top of the carrots.

Transfer the uncovered Dutch oven to the oven and cook for 40 to 50 minutes, or until the internal temperature of the roast reaches 120° F on an instant-read thermometer.

Transfer the roast to a plate, tent with aluminum foil, and allow it to rest for 10 minutes before carving.

Turn the oven up to 500° F, put the Dutch oven back in the oven, and cook the carrots for 5 to 7 minutes more, or until the stock has almost evaporated. Remove the pot from the oven and plate the carrots on a platter.

To make a quick pan sauce: In the Dutch oven, combine the remaining ½ cup of beef stock and 2 tablespoons of butter, and bring them to a quick simmer for 5 minutes. Strain the pan sauce into a bowl, and season it with salt and black pepper.