Roast Leg Of Venison Recipes

Steps:

• Marinate venison loin with 2 cups red wine and 2 tbsp vegetable oil. Several days is optimal, but a few hours is fine.
• Remove venison from marinade and dry. Reserve the marinade. Rub with 1 tbsp vegetable oil, wrap tightly in foil, and roast at 350 for 20 minutes per pound of meat.
• 15 minutes before the end of cooking, remove venison from oven, unwrap, sprinkle with flour, baste with cooking liquid,re-wrap, and place back in the oven.
• Meanwhile, combine marinade with stock, then boil. Zest the orange and lemon into the sauce, then juice the orange and add to the sauce. Add the raspberry jam to the sauce. Add 4 tbsp red wine to the sauce. Simmer until reduced by half.
• When meat is done, remove and let rest 10 minutes. Meanwhile, add cornstarch mixture and vinegar to sauce and cook to thicken.
• Slice meat and spoon sauce over meat. Season to taste with salt and pepper.
• Serve with roasted or mashed potatoes.

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Steps:

• preheat oven to 200 degrees F.
• rinse roast under running water and pat dry with paper towels.
• coat the roast all over with oil, using 2-3 tbls.
• sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
• heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
• insert a meat thermometer into the roast and put skillet and roast in the oven.
• roast until the meat has reached 135-145 degrees, about 4 hours.
• remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• slice and serve the roast.