Roasted Venison

Name: Roasted Venison
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns, slightly cracked; 118 milliliters dry red wine; 2 heads garlic, cloves separated and smashed; 0 teaspoons ground allspice; 1 Tbsp kosher salt; 59 milliliters extra-virgin olive oil, divided; 118 milliliters savory or thyme leaves, lightly crushed; 1 kilograms Denver roast of venison, cut into 6- by 3-inch pieces

Roasted Venison might be just the main course you are searching for. This recipe serves 6. One serving contains 387 calories, 53g of protein, and 15g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of kosher salt, wine, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 10 hours.

Instructions

Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.

Ingredients you will need

Peppercorns

Allspice

Venison

Garlic

Wine

Cooking Oil

Bring venison to room temperature, about 1 hour.

Ingredients you will need

Venison

Preheat oven to 450°F with rack in middle.

Equipment you will use

Oven

Discard marinade and pat meat dry.

Ingredients you will need

Marinade

Meat

Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a shallow baking pan.

Equipment you will use

Baking Pan

Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat).

Ingredients you will need

Venison

Meat

Equipment you will use

Kitchen Thermometer

Let stand on a cutting board 10 minutes before slicing across the grain.

Ingredients you will need

Grains

Equipment you will use

Cutting Board

·Venison can be marinated up to 24 hours. ·You can substitute a 3-pound trimmed and tied center-cut beef tenderloin roast for the venison (do not cut into pieces). Follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.

Ingredients you will need

Beef Tenderloin