Venison Roast Recipe - Cooking Index
Venison Roast Recipe - Cooking Index
| 8 lbs | 3632g / 128oz | Venison roast |
| Freshly-cracked black pepper | ||
| 1 lb | 454g / 16oz | Butter - cut up |
| 1 tablespoon | 15ml | Currant jelly - (optional) |
| Marinade | ||
| 1 | Carrot - cut 1" dice (medium) | |
| 1 | Onion - cut 1" dice (medium) | |
| 1 | Celery rib - cut 1" dice | |
| 1 tablespoon | 15ml | Juniper berries |
| 1 teaspoon | 5ml | Rosemary |
| 4 | Garlic cloves | |
| 1/2 teaspoon | 2.5ml | Thyme |
| 5 cups | 1185ml | Red wine |
| 2 cups | 474ml | Red wine vinegar |
* Note: If this is a wild venison roast and not from a game farm, add 1/4 cup olive oil to the marinade ingredients.
Combine the marinade ingredients and bring to a boil; take off heat and let come to ROOM TEMPERATURE. This marinade should not be hot or cold in temperature but lukewarm. Place the roast in the marinade using a container just slightly bigger than the roast; cover the roast with plastic and put a weight on top -- the roast should be submerged in the marinade. Marinate for two days in the refrigerator.
After two days, drain roast for at least an hour and reserve remaining marinade for sauce. Sprinkle roast with fresh cracked black pepper and brown on top of stove. Roast at 350 degrees until meat thermometer reaches 115 degrees. This will be rare. Let rest 35 to 40 minutes and slice very thin.
You can remove the vegetables from marinade and use some of it to baste the venison while it is roasting. Use the rest of it as a sauce.
Sauce: Boil marinade until reduced to one cup. In the meantime, cut 1 pound of butter into 1 tablespoon-sized pieces. After the marinade is reduced, add the soft (not melted) butter a piece at a time, wisking vigorously after each addition. If you have some currant jelly, wisk in about 1 tablespoon at the very end. You will have a wonderful rich buttery sauce to serve over the venison.
This recipe yields ?? servings.
Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp
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