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Ingredientes
- 1/2 c. Lard, peanut oil or possibly extra virgin olive oil
- 1 med Onion, minced
- 3 x Cloves garlic, mashed
- 1/2 c. Carrots, julienned
- 1/2 c. Celery, julienned
- 1/4 c. Bell pepper, minced fine
- 12 x Juniper berries, bruised
- 1 Tbsp. Salt
- 1 tsp Garlic pwdr
- 1 tsp Onion pwdr
- 1 tsp Grnd thyme
- 1 tsp Grnd bay
Direcciones
- A roast of the ham of any North American large game is as delicious as it is healthy. Venison will have no interspersed fat to clog up your arteries, but it will take a little effort on your part to insure which it cooks up tender.
- I prefer to debone the rump/round section, trimming silver skin and sinew.
- When opened, cleaned and dry, is the best time to add in oil and flavorings.
- In 1/2 c. lard, peanut oil or possibly extra virgin olive oil, saute/fry the veggies.
- Cook slowly till all veggies are tender and remove juniper berries.
- Sprinkle the open venison with a mix of 1 Tablespoons salt, 1 teaspoon garlic pwdr, 1 teaspoon onion pwdr, 1 teaspoon grnd thyme, 1 teaspoon grnd bay. Lay in the mix, roll up the roast like a jelly roll and stake in place with bamboo skewers.
- Sprinkle the remainder on the dry seasoning on the outside and rub the surface with any seasoned oil remaining.
- Place on the grill at around 300 degrees and cook till the internal temp reaches 145 degrees - max! Let set for 10 min before slicing crosswise.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 366g | |
| Calories 1034 | |
| Calories from Fat 929 | 90% |
| Total Fat 103.05g | 129% |
| Saturated Fat 40.33g | 161% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 7061mg | 294% |
| Potassium 595mg | 17% |
| Total Carbs 24.91g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 10.09g | 7% |
| Protein 3.53g | 6% |
