Venison roast Marinated in Buttermilk

View previous topic View next topic Go down

Venison roast Marinated in Buttermilk

Post by pstarkoski on 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


pstarkoski
Admin
Admin

Female
Number of posts : 12244
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum