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    Venison roast Marinated in Buttermilk

    pstarkoski
    pstarkoski
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    Venison roast Marinated in Buttermilk Empty Venison roast Marinated in Buttermilk

    Post by pstarkoski Tue Feb 17, 2009 8:58 am

    From: ~Pixie (Original Message)Sent: 7/7/2004 3:21 PM


    Venison Roast Marinated in Buttermilk


    This is a good recipe for an older or possibly tougher piece of venison. Larding, long marinating and slow, moist cooking will make for nice, tender meat.

    Take a venison leg roast, 4-5 lbs. Trim off all fat and membrane. Lard well, adding a bit of garlic here and there. (See below for an easy way to lard a roast.) Rub the roast well with a mixture of:
    1 Tbl. coarse ground black pepper
    2 tsp. ground red chile pepper
    1 tsp. thyme
    1 tsp. sage
    1 Tbl. vinegar.
    Let roast sit a couple hours, then marinate in:
    4 sliced onions
    4-5 bay leaves
    6 cloves garlic, crushed
    1 tsp. whole black peppercorns
    Small stick of cinnamon
    1/2 gallon buttermilk
    Place in refrigerater for 2-3 days, turning occasionally.
    Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease. Add a bottle of good beer or cider. Cover and bake slowly, 300-325 for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level. Continue to roast until vegetables and roast are tender. Serve with a green salad and corn bread.
    http://www.premiersystems.com/venison/recipe.html


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