Basic Venison Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 venison roast, about 4 pounds is ideal
Marinade; see venison roast marinade recipe
8 strips of bacon
2 onions
4 stalks of celery, rough-cut
a bunch of fresh herbs or bouquet garni
salt and pepper to taste
2 carrots, rough-cut
juice and rind of one orange or lemon (I like the orange myself)
½ cup of Madeira wine
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Directions: |
Directions:Preheat your oven to 500°
Take your roast and marinade (hopefully you have marinated it at least 2 to 3 days) and place in a heavy roasting pan. Arrange your strips of bacon on top of the venison and cook for 20 minutes at 500°. Next, reduce your oven temperature to 350°. Add the remaining ingredients and continue cooking for 30 minutes for each pound of roast basting occasionally.
Note: if you have a very large roast you will need to expand all the ingredients above. Your marinade should be proportionate to the size of your roast as well. The trick here is to make sure that you have enough liquid in the pan to prevent the roast from drying out. Check often when basting and add liquid, such as beef stock or water to the pan as necessary. Do not let all the liquid evaporates out of the pan. I use an internal meat thermometer to watch for the proper doneness. I highly recommend that technique. You can also cover your pan for the last 30 or 40 minutes of the cooking process to help preserve the remaining moisture and further tenderize the venison. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:3 days |
Personal
Notes: |
Personal
Notes: Again, we have a very basic recipe that you can play around with to suit your taste. The real trick here is not cooking the venison although if you let the moisture get out of the pan you will end up with very dry piece of meat. The trick here is marinating the meat long enough prior to cooking. I always recommend at least a couple of days! Also remember to let your meat stand before cooking to make sure it is at room temperature. Never take a piece of meat out a refrigerator and put directly into a oven. Another thing to remember is to let your meat rest for at least 20 minutes after you remove it from the oven. If you cut it too soon what little juice there is will drain out and you’ll end up with a very “non-juicy” piece of meat.
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