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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Roast Venison Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
6 to 8 lbs. venison roast
2 c. red wine
1 c. apple cider vinegar
2/3 c. soy sauce
1/3 c. sesame oil
2 cloves of garlic (minced)
1 onion sliced
1 lemon Sliced
2 tsp. ground ginger
2 tbsp. brown sugar
1 tbsp. pepper
1 pinch red pepper
4 tbsp. worcestershire sauce
Directions:
Directions:
Combine all ingredients and pour over roast in covered baking dish. Put in refrigerator for 2 to 24 hours. Turn roast over half way through marinating. Remove marinade and put roast in oven at 325º for 2 1/2 hours for medium, and 3 1/2 hours for well done (internal temp. 170º for well done).
Personal Notes:
Personal Notes:
Rick enjoys cooking venison for his family and friends on the years he is a successful hunter. He was employed in the food service industry many years and this recipe was the result of his accumulated knowledge.

 

 

 

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