Friday, February 17, 2006

M'furst post.......Venison Roast

Well Sir, this bein my furst post n all, guess I'll be sayin a wurd or too bout this here Muslim cartoon thing thats been goin on. Seems ta me that any religion that says its a peaceful & luvin religun shoodent have its religus leeders offern up rewards fur the death of the purson that drew the cartoon. I know in my religun, we sposed to pray fer that thar person and let God do the rest, but, I guess thats just my way a thinkin. Nuff fur a reel great venison recipe that I'm sure y'all just gonna luv....... VENISON ROAST

1) 1 venison roast
2) 1 quart of Buttermilk
3) Kosher salt
4) Pepper
5) 1 large sliced onion
6) 1 can of Beef broth
7) Garlic powder
8) Oven bag

In my opinion, one of the best marinades for venison is Buttermilk. That’s right, Buttermilk! It is a natural softening marinade and best of all, it won’t impart any flavor to your hard earned venison. It will also reduce any strong “gamy” flavor from your roast.

1) Marinade your roast in Buttermilk and refrigerate for at least one day, two if possible. Turn roast occasionally.
2) Remove roast from marinade and pat dry with paper towels. Discard buttermilk.
3) Rub the roast all over with pepper and Kosher salt.
4) In a frying pan with 2 or 3 tablespoons of vegetable oil, brown roast on high heat, turning to totally brown all sides. If your smoke detector goes off…your doing it right. Remove from pan when browned. Sprinkle roast with Garlic powder to desired taste.
5) Place the prepared roast in the oven bag (follow bag puncturing directions) with onion slices under and over roast. Pour in beef broth and seal bag.
6) Roast at 300 degrees for 2 ½ hours.
7) Remove roast from bag and set aside to cool, about 10 minutes.
8) To make gravy, pour broth, juices and onions into a pan and thicken with a flour and water mix over medium high heat, stirring constantly.
9) Slice meat, pour the gravy over slices and serve.