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Peppered Roast of Venison
Ingredients:
4-5 pounds round of venison
1 1/2 tablespoons lemon pepper
3/4 teaspoon ground thyme
3/4 teaspoon garlic salt
1 medium onion, thinly sliced
1 cup dry red wine
1/2 cup butter, melted
Procedure:
Wipe meat with a damp paper towel. Grind lemon pepper, garlic, salt
and thyme with a mortar and pestle until well blended. Rub and pat
onto all surfaces of the roast. Cover the roast with the onion
slices, sticking a toothpick in each to hold it onto the venison.
Roast 10 to 15 minutes per pound in a 350° oven. Baste the roast
with a mixture of red wine and melted butter during the cooking. When
done, remove and let stand for 15 minutes. Remove and discard the
onion before carving. Serve with the pan juices. (Serves eight)
Reprinted with permission from the author
This recipe © 1998 Rebecca Gray
The Game & Fish Mastery Library
Willow Creek Press
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