Recipe courtesy of Chef Thomas @ www.chefdepot.net
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Yield ; 8 Servings
4 Lb. Venison Roast (or Beef)
1 med. Onion, Chopped
2 pc. Celery Stalks, Chopped
2 C. Red Wine
2 T. Red Wine Vinegar
1 Lemon. Quartered
2 oz. Olive Oil
2 oz. Sugar
1 pc. Bay Leaf
1 t. Salt
6 pc. Peppercorns
6 pc. Juniper Berries
Rub venison roast with the Wild Game Seasonings and reserve. Chop the onions and celery and place in a stainless steel mixing bowl. Combine all remaining ingredients and place roast in marinate. Cover and refrigerate roast for 1-3 days (the longer you marinate it the stronger the taste), turn the roast several times. Place roast on top of several pieces on celery in a small roasting pan. Preheat oven to 425 Degrees Fahrenheit.
Roast at 425 Degrees Fahrenheit for 25 minutes, then turn oven to 325 Degrees and cook until internal temperature reaches 135 degrees for medium rare. I use an instant read thermometer to give an accurate temperature reading. The instant read thermometer is available in our Products area.
Remove roast from pan and let cool. Add 1 cup of marinate to pan and bring to a boil, thicken with a little cornstarch and water and serve with the roast. I like to use a carving fork and slicing knife to cut my roast into even thin slices.
Chefs Notes- This recipe also works well using a bottle of beer in place of the wine. Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.
Recipe courtesy of Chef Thomas @ www.chefdepot.net and (.com)
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