ROAST LEG OF VENISON
Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on the size of your venison loin. Also works for elk or other game.
Provided by Da Huz
Categories Deer
Time 4h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate venison loin with 2 cups red wine and 2 tbsp vegetable oil. Several days is optimal, but a few hours is fine.
- Remove venison from marinade and dry. Reserve the marinade. Rub with 1 tbsp vegetable oil, wrap tightly in foil, and roast at 350 for 20 minutes per pound of meat.
- 15 minutes before the end of cooking, remove venison from oven, unwrap, sprinkle with flour, baste with cooking liquid,re-wrap, and place back in the oven.
- Meanwhile, combine marinade with stock, then boil. Zest the orange and lemon into the sauce, then juice the orange and add to the sauce. Add the raspberry jam to the sauce. Add 4 tbsp red wine to the sauce. Simmer until reduced by half.
- When meat is done, remove and let rest 10 minutes. Meanwhile, add cornstarch mixture and vinegar to sauce and cook to thicken.
- Slice meat and spoon sauce over meat. Season to taste with salt and pepper.
- Serve with roasted or mashed potatoes.
SLOW ROASTED VENISON
This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.
Provided by ColSanders
Categories Deer
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 200 degrees F.
- rinse roast under running water and pat dry with paper towels.
- coat the roast all over with oil, using 2-3 tbls.
- sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
- Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
- heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
- insert a meat thermometer into the roast and put skillet and roast in the oven.
- roast until the meat has reached 135-145 degrees, about 4 hours.
- remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
- slice and serve the roast.
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