A simple venison roast tonight. The meats been in our freezer for 2 years, caught by my son-in-law, Aaron Weiss. Glad I found it. Hindquarter from a young buck, I suppose. I just seared it with s&p and then poured red wine and then some chicken stock. Added a couple of bacon strips and cooked in a slow oven of 275F for about 2.5 hours. I added a bit of mushroom seasoning to the gravy instead of salt and thickened with cornstarch. The salad was prepared by hubby: avocados, garden tomatoes and some mozarella cheese with some freshly ground pepper and EVOO. Really simple but very delicious.
Posted on: Thu, 04 Sep 2014 04:05:09 +0000
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