Tuesday, November 30, 2010

Roast of Venison


Do you have a hunter in the family? Venison is lean and healthy with a fine grain. But because of its leanness, it requires special cooking. I've made this recipe several times. If you don't tell people it's venison, they'd think is was a beef roast. 

Marinade:
  • 3-4 lb. boneless venison roast, trimmed of fat
  • 1 cup dry red wine
  • 1 cup water
  • 3 garlic cloves, crushed

Slow Cooker Ingredients:
  • 6 medium carrots, cut in 1-inch pieces
  • 2 celery stalks, cut in 1-inch pieces
  • 1 medium onion, coarsely chopped
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon ground cumin
  • 2 bay leaves
Sauce:
  • 1 tablespoon fresh lemon juice (do not omit)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water


Put the venison, wine, water and garlic into a large zip lock plastic bag. Squeeze out air and close securely. Place on a shallow plate and refrigerate for 4 days, turning every once-in-a-while.

Drain marinade into a slow cooker. Preheat the broiler and brown the roast on all sides for about 20-30 minutes. Transfer to slow cooker and add carrots, celery, onion, rosemary, cumin and bay leaves. Cook on low for 10 hours or until roast is fork tender.

Remove roast and keep in warm preheated oven--150 F. degrees. 

Transfer liquid from slow cooker to a saucepan and add the lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Remove bay leaves.

In a small bowl or jar, mix water and cornstarch. Add to saucepan and cook until mixture thickens.

Slice meat and serve with generous amounts of sauce.