Recipe

Venison Roast Marinated In Buttermilk Recipe

	Grizzlybear / All my dishes 4 months, 3 weeks ago 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. have made this twice and both times it just melts in your mouth.Yeah buddy Prep:35m Cook:120m Servings:6	Grizzlybear
	venison

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Ingredients

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

Directions

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.

LARDING A ROAST

Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick. Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a nail of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat.

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Comments

knoxcop 4 months, 3 weeks ago said:
Really? I am thrilled to get this advice on the larding--as well as the buttermilk marinating. So it's ok to let it sit in the fridge for a couple days? I am so leery of wild meat---but I do have a roast this size in the freezer right now!
--Kn0x--

peetabear 4 months, 3 weeks ago said:
I am not a huge venison lover but my husband and nephew are so this sounds like a great recipe to make for them....thank you for the tips...five forks
peeta

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