ROASTED LEG OF VENISON BAYOU BLUE

ROASTED LEG OF VENISON BAYOU BLUE image

Number Of Ingredients 13

1 (3-5 pound) venison leg roast
1/4 cup vegetable oil
3 cups oyster or button mushrooms
2 cups sliced Bermuda onions
10 cloves garlic
4 sweet potatoes, cubed
2 cups muscadines or red grapes
1 cup pine nuts
2 quarts beef stock (see recipe)
pinch of thyme
pinch of basil
salt and cracked black pepper to taste
dash of hot sauce

Steps:

Preheat oven to 400 degrees F. Season the roast well using thyme, basil, salt, pepper and hot sauce. In a large dutch oven, heat oil over medium high heat. Brown the venison well on all sides. Surround roast with mushrooms, onions, garlic, potatoes, muscadines and pine nuts. Pour in stock, one cup at a time, and bring to a rolling boil. Remove from heat, cover and bake until roast is tender, approximately one and a half to two hours. When done, remove roast and keep warm. Reduce the cooking liquid to a sauce consistency. If you prefer, thicken with a light roux (see roux techniques). Adjust seasonings if necessary. When ready to serve, slice venison roast and top with sauce.