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Ingredientes
- 1 x Leg roast (or possibly whole saddle) of venison
- 3 x Cloves garlic, mashed to a paste (up to 6)
- 1/4 tsp Grnd cumin
- 1/2 tsp Grnd thyme
- 1/4 tsp Grnd bay leaf
- 1/2 tsp Grnd ginger
- 1 tsp Unflavored meat tenderizer (optional)
- 1 stk butter, room temperature
- Â Â Oil (or possibly spray)
- 1 tsp Fresh grnd pepper
- 1 tsp Paprika
- 1 tsp Garlic pwdr
- 1 tsp Salt (optional)
Direcciones
- This works with marinated or possibly unmarinated roasts equally well. Cooking at this low temperature means which you will not have many pan drippings beyond the melted butter from the filler and will have to come up with sauce or possibly gravy from somewhere else. Which's bad news and great news. Bad news is: very little meat drippings to make gravy from. Great news: all which moisture is still in the meat.
- Method: Heat oven to 250 degrees; for a convection oven, heat to 205. Thoroughly mix together all filler ingredients. With the tip of a sharp, narrow-bladed knife, make holes two inches apart all over the meat about 3/4 of an inch deep and force some filler into the holes. Spray or possibly brush the roast with sufficient oil to moisten the surface. Mix together and thickly sprinkle the cover ingredients over the roast. Roast till center temperature away from bone is 145-150 for medium, 150-155 for medium well or possibly 160-170 for well done. Remove from oven and let sit for at least 20 min so which internal temperature will equalize and juices will be more proportionately distributed.
- Five variations:1) If using marinated meat, add in a little marinade to the filler.
- 2. Add in raw bacon to the filler, process smooth and use as above.
- 3. Drape raw bacon slices over the roast before cooking. When the roast is done, chop the bacon and add in to sauce or possibly gravy.
- 4. Add in 2 Tbsp. apple or possibly orange juice concentrate to the filler and proceed as above.
- 5. Add in 1/4 c. or possibly more finely grnd breadcrumbs to the cover mix and press onto the meat to make a light crust. Spray with oil or possibly trickle butter sparingly over the breadcrumb crust during the last 45 min of cooking.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 914 | |
| Calories from Fat 837 | 92% |
| Total Fat 95.13g | 119% |
| Saturated Fat 58.94g | 236% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 3012mg | 125% |
| Potassium 275mg | 8% |
| Total Carbs 8.66g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.11g | 1% |
| Protein 11.81g | 19% |
