Roast Leg Of Venison
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Leg roast, or whole saddle | |
| of venison | ||
| 3 | Cloves garlic, mashed to a | |
| paste up to 6 | ||
| 1/4 | t | Ground cumin |
| 1/2 | t | Ground thyme |
| 1/4 | t | Ground bay leaf |
| 1/2 | t | Ground ginger |
| 1 | t | Unflavored meat tenderizer |
| optional | ||
| 1 | Stick butter, room | |
| temperature | ||
| Oil, or spray | ||
| 1 | t | Fresh ground pepper |
| 1 | t | Paprika |
| 1 | t | Garlic powder |
| 1 | t | Salt, optional |
INSTRUCTIONS
This works with marinated or unmarinated roasts equally well. Cooking at this low temperature means that you won't have many pan drippings beyond the melted butter from the filler and will have to come up with sauce or gravy from somewhere else. That's bad news and great news. Bad news is: very little meat drippings to make gravy from. Great news: all that moisture is still in the meat. Method: Heat oven to 250 degrees; for a convection oven, heat to 205. Thoroughly mix together all filler ingredients. With the tip of a sharp, narrow-bladed knife, make holes two inches apart all over the meat about 3/4 of an inch deep and force some filler into the holes. Spray or brush the roast with enough oil to moisten the surface. Mix together and thickly sprinkle the cover ingredients over the roast. Roast until center temperature away from bone is 145-150 for medium, 150-155 for medium well or 160-170 for well done. Remove from oven and let sit for at least 20 minutes so that internal temperature will equalize and juices will be more evenly distributed. Five variations: If using marinated meat, add a little marinade to the filler. Add raw bacon to the filler, process smooth and use as above. Drape raw bacon slices over the roast before cooking. When the roast is done, chop the bacon and add to sauce or gravy. Add 2 tablespoons apple or orange juice concentrate to the filler and proceed as above. Add 1/4 cup or more finely ground breadcrumbs to the cover mixture and press onto the meat to make a light crust. Spray with oil or trickle butter sparingly over the breadcrumb crust during the last 45 minutes of cooking. Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio <pastorio@RICA.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 987
Calories From Fat: 827
Total Fat: 94.1g
Cholesterol: 244mg
Sodium: 3686.2mg
Potassium: 1888.9mg
Carbohydrates: 38g
Fiber: 9g
Sugar: 21.1g
Protein: 9.6g