Saturday, March 22, 2014

Peppered Venison Roast Recipe

Peppered Venison Roast


This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.

2-4 servings per pound

Ingredients:
2 medium cloves
1 boneless antelope or deer top round roast
  or other suitable roast 3-5 lbs.(Rolled if less than  2" thick)
Vegetable(or olive) oil
Cracked black pepper
8-10 slices of bacon

Directions:
Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.

Enjoy
LittleJay

Venison recipe  Deer recipe  Antelope recipe  Elk recipe  Moose recipe
To see more great Wild Game or Venison recipes check out www.jayswildgamerecipes.com

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