| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | 1 | servings | |
INGREDIENTS
| 1/2 | c | Lard; peanut oil or olive oil |
| 1 | md | Onion; chopped |
| 3 | Cloves garlic; mashed | |
| 1/2 | c | Carrots; julienned |
| 1/2 | c | Celery; julienned |
| 1/4 | c | Bell pepper; chopped fine |
| 12 | Juniper berries; bruised | |
| 1 | tb | Salt |
| 1 | ts | Garlic powder |
| 1 | ts | Onion powder |
| 1 | ts | Ground thyme |
| 1 | ts | Ground bay |
INSTRUCTIONS
VEGGIES SEASONING A roast of the ham of any North American large game is as delicious as it is healthy. Venison will have no interspersed fat to clog up your arteries, but it will take a little effort on your part to insure that it cooks up tender. I prefer to debone the rump/round section, trimming silver skin and sinew. When opened, cleaned and dry, is the best time to add oil and flavorings. In 1/2 cup lard, peanut oil or olive oil, saute the veggies. Cook slowly until all veggies are tender and remove juniper berries. Sprinkle the open venison with a mixture of 1 T. salt, 1 t. garlic powder, 1 t. onion powder, 1 t. ground thyme, 1 t. ground bay. Lay in the mixture, roll up the roast like a jelly roll and stake in place with bamboo skewers. Sprinkle the remainder on the dry seasoning on the outside and rub the surface with any seasoned oil remaining. Place on the grill at around 300 degrees and cook until the internal temp reaches 145 degrees - max! Let set for 10 minutes before slicing crosswise. Posted to bbq-digest by wight@odc.net on Nov 27, 1998, converted by MM_Buster v2.0l.
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