Marlboro Venison With 40 Garlic Cloves
From circlemoon8 14 years ago
- not specific to make
- Serves 8-10
From the Marlboro cookbook 'Fifty From the Trail'.
Ingredients
- 4-6 lbs saddle of venison shopping list
- 1 bottle dry red wine shopping list
- 1 cup olive oil shopping list
- 2 bay leaves shopping list
- 2 TBS chopped parsley shopping list
- 2 tsp crushed dried rosemary shopping list
- 1 tsp crushed dried savory shopping list
- 2 tsp cracked pepper shopping list
- 1 tsp salt shopping list
- 2-3 TBS olive oil shopping list
- 8-10 whole garlic heads shopping list
- 5-6 strips smoked bacon shopping list
How to make it
- Place venison in a large, heavy plastic food bag or large bowl. Combine wine, 1 cup olive oil, bay leaves, herbs, pepper and salt; pour over the meat. Refrigerate and marinate for 2-3 days.
- Remove meat from marinade; pat dry. Heat 2 TBS olive oil in large heavy roasting pan; brown roast on all sides, adding oil if needed.
- WAsh garlic heads and cut off tops, trim bottoms, if needed, but leave cloves attached. Dip cut surface into oil in roasting pan; turn over and set beside the roast. Cover pan tightly and roast in 450 oven for 30 minutes. Reduce heat to 375 and continue to roast for 30 minutes more.
- Check internal temperature with meat thermometer (140-150). Do not overcook. Lift meat and garlic out of pan; keep warm. Top with smoked bacon.
- Strain the marinade; add it to the pan juices. Boil rapidly to reduce by half. If desired, thicken with 1 TBS flour mixed with 1 TBS cold water.
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