Venison Roast With Cider Recipe - Cooking Index
4 lbs | 1816g / 64oz | Venison roast |
1 tablespoon | 15ml | Cooking oil |
1 1/4 teaspoons | 6.3ml | Freshly-ground black pepper |
1/2 teaspoon | 2.5ml | Salt |
1/2 cup | 31g / 1.1oz | Flour |
1 teaspoon | 5ml | Ground oregano |
1/2 teaspoon | 2.5ml | Thyme |
1 teaspoon | 5ml | Rosemary |
1/2 teaspoon | 2.5ml | Garlic salt |
1 cup | 237ml | Apple cider or juice |
1 tablespoon | 15ml | Lemon juice |
1 cup | 237ml | Water |
2 teaspoons | 10ml | Cornstarch - (to 3) |
Cut several slits in the roast and rub with oil.
In a small bowl mix pepper, salt, flour, oregano, thyme, rosemary and garlic salt. Add just enough water to make a paste. Rub paste into meat, working into each slit.
Place meat in baking dish containing apple cider, lemon juice, and water. Bake uncovered in a 325 degree oven for 1 hour.
Baste with juices and cider mixture. Cover. Roast another 1 1/2 hours or until well done, basting every 15 or 20 minutes.
Slice thin and make gravy from pan juices by thickening with cornstarch, if desired. (Combine 2 or 3 teaspoons cornstarch with water and then add to pan juices. Cook until thickened.)
This recipe yields 6 to 8 servings.
Source:
The Virtual Rod And Gun Club at http://www.rodandgunclub.com
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