Bonie Brae Farms

Venison Recipes
Christmas Venison

Christmas Venison

8 pounds tenderloin rubbed with a peeled garlic clove and well-larded
Bunch of fresh thyme
For the Compound Butter:
3/4 cup unsalted butter at room temperature
Grated rind of 1 large orange
1 small garlic clove, peeled and chopped fine
2 teaspoons chopped or crushed fennel seeds
Salt and pepper
2 tablespoons chopped parsley

Whip the butter until fluffy. Add the orange rind, fennel seeds, garlic, parsley, salt and pepper. Whip together and place on a piece of plastic wrap. Mold into a log and freeze overnight. Bring to room temperature before using. Preheat the oven to 400°. Roast the venison on a rack set on top of the fresh thyme sprigs for a nice aroma. Roast for 10 minutes per pound; remove and let rest for 15 mintues before carving. Slice, season with salt and pepper, arrange on a platter. Put a pat of compound butter on each slice so it will melt into the meat.

Reprinted with permission from the author
This recipe © 1998 Rebecca Gray
The Game & Fish Mastery Library
Willow Creek Press
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