Marinaded Venison Roast
For 3 to 4 lb. roast (double recipe for larger roast)
Mix the following
· ½ cup cooking oil.
· 1 cup lemon juice.
· 1- 1½ cups chopped Onion (large pieces).
· 1 teaspoon Celery powder* (or 1 cup chopped).
· ½ teaspoon Black pepper*
· ½ teaspoon Cayenne pepper*
· 1 teaspoon Thyme*
· 1 teaspoon Oregano*
· 1 teaspoon Rosemary*
· 1 teaspoon Garlic powder* (or 2 cloves – finely chopped).
· 1 teaspoon Salt * (reduce a little if Celery or Garlic salt was used).
* Using exact amounts or this ingredient is not necessary, leaving out one will slightly alter results.
Mix all ingredients in bowl.
[SIZE=5]Venison Preparation[/SIZE]
· Rinse venison and allow excess water to drip off.
· Put roast in a 1 quart or 1 gallon zip-lock bag.
· Pour the above mixture over roast. Squeeze air out and seal bag.
· Marinade for at least 1 hour or over night in refrigerator. Turn bag over several times to better cover meat with marinade.
Note: The marinade “mix” can be saved in the refrigerator and reused for a couple of weeks, if it is kept cool. You may want to add a little more of the “dry” ingredients before each additional use.
Cooking
· When taking roast out of bag, allow onions and some of the liquid to fall off back into the bag. Allow roast to sit on counter for 30 minutes if marinade in refrigerator, before cooking.
· Barbecue for 20 to 45 minutes (medium to hot heat). Time depending on size of roast, how hot the fire is and desired doneness. Turn meat over and baste with marinade several times while cooking to keep moist.
Note: If cooking whole hindquarter, the meat should be stuffed with onion, garlic and bacon before marinading. While cooking, cover meat with bacon strips and baste. Cook slowly for 4 to 6 hours.
“To me, over cooking Venison is like eating 2-week-old cake -------it is just not as good.”
|