West
Virginia
The evening prior
to dinner have venison roast (2 lbs / 1kg or so) defrosted, cleaned and
trimmed.
Place venison in a
regular size cooking bag and place in a 9" x 9" (23cm x 23cm) or
larger roasting pan.
Next, in a bowl mix
the following to make venison marinade.
Ingredients
½ tsp (3g) thyme
2 cloves garlic
½ Cup / 4 fl-oz (120ml)
freshly-squeezed orange juice
1 Tbsp (15ml)
Worcestershire sauce
2 Tbsps (30ml) each, A1 steak
sauce and lemon juice
1 bay leaf
1 medium-sized onion,
chopped (save half for later)
½ Cup / 4 fl-oz (120ml) Rosé
wine (Portuguese Mateus Rosé is great, or Port)
1 Tbsp (18g) parsley
½ tsp (3g) seasoning salt
½ tsp (3g) black pepper
(lemon pepper)
Method
Pour marinade over roast
and turn several times to coat thoroughly.
Sprinkle generously with
salt and lemon pepper.
Seal cooking bag and
refrigerate roast in roasting pan until the next morning.
Next morning turn venison
roast over to thoroughly marinade on the other side.
Once again, refrigerate
until two hours prior to cooking.
Approximately two hours
before dinner time preheat oven to 325°F (163°C/Gas Mark 3).
Allow 45 minutes cooking
time per pound of meat.
(2lbs equals 1½ to 1¾ hours).
At the same time remove
marinated venison roast from the refrigerator and add:
4oz (113g) fresh mushrooms, sliced
1 large bell pepper, sliced
4 fresh carrots, chopped
2 stalks fresh celery, chopped
½ tsp (3g) salt
Half of a medium onion saved from marinade
In a jar add 2 Tbsps (35g)
corn starch and 1½ Cups / 12 fl-oz (360ml) of water.
Shake until dissolved.
Pour over venison roast
and bake for 1½ to 1¾ hours (90mins – 105mins).
Serve
chunks of delicious venison roast and vegetables along with or over your favourite
rice.