Venison Roast

venisonroastMany people claim that they do not like venison; that it tastes gamey. I can assure you that not all venison is gamey. In Western Michigan, it is possible to get a deer that has been pretty much corn-fed, much to the dismay of the corn farmers but to the delight of those who are able to get this lean meat that is to the untrained palate indistinguishable from a really lean cut of beef.

Simply in Season provides this recipe for roasting a 2 – 2 1/2 lb roast. You can bake it, covered, at 275F for 4-5 hours, turning for the last hour, or you can use a crock pot. I have a crock pot that turns off on a timer, so I almost always set it at medium for 8 hours, then use the keep warm function to keep it warm until I get home from work.

The sauce here that you pour over the roast, whether baking or crock-potting (is that a word?) follows: 1/2 C soy sauce, 1/4 C water, 1/4 C lemon juice, 2 cloves minced garlic, 1/2 t ginger. It was quick enough to throw together on my way out the door this morning.

The verdict: Tasty enough for a very quick treatment!


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