Johnch
08-01-2014, 09:59 PM
I eat more venson than beef
But the roasts normaly are dry unless you do a little work on them
My cure
I have friends coming over for dinner Saturday
I took a 10-11 lb roast and let it almost thaw out in the frig
Using a long sharp knife
I cut round and round , around the roast all the way to the bone
So I ended up with a long 3/4" thick slice of meat
Then I dry & cool smoked for 2 hours ( not realy needed but I like the taste )
I then took 1 lb of bacon ends & pieces and ran it through the meat grinder ( fine)
But a food processor will work
I added 2 cloves of fine minced garlic and 1 large onion minced fine to the bacon
Mix the bacon , a spice blend for a roast , garlic and onion well and spread on all of the top of the venison
You can also add finely sliced peppers , I like hot peppers but I don't know if everyone likes them so I didn't add them
Now roll the roast back up
I then add sliced bacon to the top and 2 sides ( hold it with tooth picks )
I then wrap it with buchers string to hold it togeather . then pull the tooth picks
I cook these roasts 18 - 20 min a lb at 325 degrees , a little longer if you like a more well done roast
With potatos , onions , carrots and what ever other vegi's are in the garden
I add at least 1 quart of stock to the pot , I start with at least 1/2" of stock covering the bottom of the dish
Before I add the roast and vegie's
Tent the roast with foil after 1 hour ( just the roast ) and take off 10 min before you plan on taking the roast out of the oven
Let it set for 10 min before slicing
OR Skip the garlic
But add sliced swiss cheese ( keep the cheese at least 1/2" from the edges )
The bacon add flavor and the needed fat to make it taste better
2 helpings are the normal thing to expect :-P
John
But the roasts normaly are dry unless you do a little work on them
My cure
I have friends coming over for dinner Saturday
I took a 10-11 lb roast and let it almost thaw out in the frig
Using a long sharp knife
I cut round and round , around the roast all the way to the bone
So I ended up with a long 3/4" thick slice of meat
Then I dry & cool smoked for 2 hours ( not realy needed but I like the taste )
I then took 1 lb of bacon ends & pieces and ran it through the meat grinder ( fine)
But a food processor will work
I added 2 cloves of fine minced garlic and 1 large onion minced fine to the bacon
Mix the bacon , a spice blend for a roast , garlic and onion well and spread on all of the top of the venison
You can also add finely sliced peppers , I like hot peppers but I don't know if everyone likes them so I didn't add them
Now roll the roast back up
I then add sliced bacon to the top and 2 sides ( hold it with tooth picks )
I then wrap it with buchers string to hold it togeather . then pull the tooth picks
I cook these roasts 18 - 20 min a lb at 325 degrees , a little longer if you like a more well done roast
With potatos , onions , carrots and what ever other vegi's are in the garden
I add at least 1 quart of stock to the pot , I start with at least 1/2" of stock covering the bottom of the dish
Before I add the roast and vegie's
Tent the roast with foil after 1 hour ( just the roast ) and take off 10 min before you plan on taking the roast out of the oven
Let it set for 10 min before slicing
OR Skip the garlic
But add sliced swiss cheese ( keep the cheese at least 1/2" from the edges )
The bacon add flavor and the needed fat to make it taste better
2 helpings are the normal thing to expect :-P
John