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| 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 |