Eric's Venison Roast

 

 

 

Ingredients:

 

1 VENISON HIND QUARTER DE-BONED
1 LB PORK TENDERLOIN
3 LB SMOKED BACON
1 LB SAUSAGE RAW
6 LB WHOLE CLOVE GARLIC( PEELED)
BAKERS TWINE
2 CUPS RED WINE
2 CUPS STOCK (I USE VEAL STOCK)
4 CUPS OLIVE OIL

FIRST MAKE THE MEAT MIXTURE BY TAKING THE PORK AND BACON THEN CUT IT UP SMALL DICE (I USE A MEAT GRINDER OR THE FOOD PROCESSOR) TAKE THE SAUSAGE AND PULL IT FROM THE CASES ADD TO GRINDER AND RUN TILL SMOOTH, PUT THIS ASIDE FOR LATER USE.

TAKE A HIND QUARTER AND DE-BONE IT THEN ROLL IT OUT FLAT .

TAKE THE MEAT MIXTURE ( PORK TENDERLOIN SMOKED BACON  AND SAUSAGE ) AND SPREAD IT OVER THE FLAT ROAST MAKE SURE NOT TO MAKE IT A THICK LAYER OF MEAT. ROLL THE ROAST BACK UP AND TIE IT OFF WITH STRING. RIDDLE IT WITH WHOLE GARLIC AND SEAR IT OFF TILL BROWN. NOW THAT THE BACON STRIPS AND COVER THE ROAST COMPLETELY. WRAP THE ROAST IN FOIL TIGHTLY WITH STOCK AND WINE. PLACE IN THE OVEN AND COOK AT 325 DEGREES FOR 4 TO 6 HOURS (DEPENDING ON SIZE) WHEN THE ROAST COMES OUT CUT IT UP AND LET IT SOAK IN THE JUICES THAT YOU ADDED FOR 30 MINUTES


 

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