Marinated Venison Pot Roast

 

Courtesy of Chef Edward @ Chef Depot

 

Yields 8 Servings

 

Ingredients -

 

4 lb. - 5 lb. Venison Roast (rear leg is best)

1/2 tsp. Chef Depot Cajun Seasonings (rub on roast)

 

6 pieces Smoked Bacon

2 Large Garlic Cloves, split into quarters or use our Dried Minced Garlic

2 Tbsp. Black Peppercorns, crushed in a mortar

1 tsp. Kosher Salt

3 Carrots, peeled

3 Celery Stalks

 

Marinate -

1 /12 Cups Beef Broth (or water + bouillon cube)

3 oz. Red Wine

1 oz. Brown Sugar

1 tsp. Dried Thyme

1 tsp. Sage

2 Tbsp. Red Wine Vinegar

Dash Clove Powder (or two whole)

 

Method -

Use a rock maple cutting board since it is heavy and will not slide around while working.

Trim the venison with a boning knife, remove all visible fat from the meat. Rub it with the Cajun Seasonings. Cut up the garlic and using a long thin knife make slits into the meat and push in the garlic pieces. Crush the black peppercorns and Kosher salt cover the top of the roast. Combine the marinate in a saucepan and simmer it on medium heat for three minutes, turn it off and let cool until warm. Pour it over the roast and let it sit overnight in the refrigerator (or a minimum of 2 hours before cooking). Remove from marinate (this can be used again if used immediately). Place the carrots and celery on the bottom of a roast pan add the roast.

Preheat oven to 400 degrees F. and place the roast in the oven. Cook for 20 minutes to brown and then open the oven, place bacon strips on top and reduce heat to 325 F. Roast it for 1 to 1.5 hours or until it reaches 130 - 140 F. internal temperature. Check the meat with a digital thermometer!

 

Chefs Notes: Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!

All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.

If you follow this recipe, it will producer a very healthy low fat sausage!

This is also a great recipe using Beef! Green Peppercorns are the perfect compliment to a venison sauce!

 

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Landjaeger Venison Sausage


Yields 12 lbs.
9 lb. venison trimmings, fat removed - grind med. coarse
1 lb. smoked bacon - grind med. coarse
1 oz. Fennel Seed - combine with all below and wisk together
4 T. Dry Parsley
1 oz. Granulated Garlic
2 oz. Sugar
1 oz. Salt
1/8 oz. White Pepper
1/2 oz. Rubbed Sage
1 oz. Cajun Seasonings
4 oz. Rice or Soy Flour + 2 C. Water (Optional - binding agent)

Procedure - Trim all your meat on a solid rock maple cutting board. Using a large meat grinder, grind the meat and bacon into a mixing bowl alternating until all is ground. add all above to mixer with paddle for 1 minute ( or mix by hand with rubber gloves). Fry some up and taste it, adjust seasonings if necessary! Place in labeled bags, aprox. 1 lb. per bag and press flat. This helps to get more in the freezer and also quickly defrosts. This recipe is great for stuffed peppers, tomato meat sauce for pasta, meatballs, or in a non stick frying pan with eggs.
Happy Hunting & Great Cooking!
Chef Edward

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