Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Roast Leg Of Venison/Elk/Antelope

none

in 1/2 cup lard; peanut oil or olive
; oil, sauté
1 medium onion; chopped
3 cloves garlic; mashed
1/2 cup carrots; julienned
1/2 cup celery; julienned
1/4 cup bell pepper; chopped fine
12 juniper berries; bruised
***RUB***
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground thyme
1 teaspoon ground bay leaf

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 silverskin and sinew. When opened, cleaned and dry, is the best time to add oil and flavorings. Cook slowly until all veggies are tender and remove juniper berries. Sprinkle the open venison with the rub 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 out side and rub the surface with any seasoned oil remaining. Place on the grill at around 300F and cook until the internal temp reaches 145F - max! Let set for 10 minutes before slicing crosswise. -- Source: Smokey Hale Posted to the BBQ List in Nov. 1998 by Kit Andersen - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster