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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



If you are not a fan of wild meat, you can still make a tender, juicy and almost ‘not gamey’ tasting roast from deer. Hopefully Bambi hasn’t outlived all his peers and the meat was dressed by someone in the know. I was in luck; my son in-law brought him down and the rest was done with the help of his Italian dad. When it comes to butchering our in-law is definitely in the know. So the roast we had was first class venison. I kept it in the fridge for 4-5 days, submerged in water with a bit of vinegar to get the gamey taste out of it. Then I rinsed it, patted it dry, rubbed olive oil and herbs into it and in a fresh bowl doused it with red wine. Bambi’s remains set in the fridge tenderizing for a couple of more days before we had him. Remember not to salt venison until it gets to the dinner table, salting prior or during the cooking process toughens deer meat.

1/4 cup vinegar
water to submerge roast
2-1/2 lbs deer roast
1 cup red vine
2 Tbsp olive oil
sprinkling of rosemary, sage, savoury and sweet marjoram
1 cups red vine
1 large onion, sliced
1 carrot
1 parsnip
segment of rutabaga
a bit of broccoli
3 bay leaves
4 thick slices of bacon

• In a deep bowl submerge venison with vinegar water and place in the fridge for 4 days.
• Rinse meat and pat dry with paper towel.
• Rub olive oil into the meat and roll into a mixture of herbs.
• Place in a clean bowl and pour 1 cup of red vine on it.
• Wrap and refrigerate overnight or up to 2 days.
• Preheat the oven to 325F.
• Line the baking dish with sliced onions.
• Discard the marinade and place the venison on the sliced onions.
• Surround venison with chopped vegetables.
• Cover the top with slices of bacon.
• Add 1 cup of red vine to the baking dish and cover.
• Place covered dish in the oven and roast for 1-1/2 hours or until tender.



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