RECIPE: DENNIS’S ROAST VENISON: ORIGNAL RECIPE

2 lb. backstrap venison
pinch of crumbled dried rosemary
even smaller pinches of ground gloves, cinnamon, sugar, dried giner
s&p (as you would beef)
2 strips bacon
1/2 c. red wine
1 T butter
2 gingersnaps, pulverized into fine crumbs

Rub the venison with the herbs, spices and s&p.  Place in a snug roasting pan, pour in the red wine. Lay the bacon along the top of the venison.

Roast in a pre-heated 350“ oven for 15 minutes – 20 minutes. Fifteen should give you medium rare, 20 will be more medium.

Remove meat from roasting pan. Discard the bacon. Place roasting pan on stove top, use a wooden spoon to deglaze the pan with the remaining wine and pan juices.  Add the butter, stir well, then sprinkle in the gingersnap crumbs until you have a thick sauce (you miight not need all the crumbs).

Slice the venison into perfect 1" medallions. Dress with a spot of sauce.

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Written by on January 24, 2011 under ALL RECIPES.



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