Easy recipe for bacon-wrapped venison roast
By Jennifer Mastroianni
GateHouse News Service
Many sportsmen and sportswomen have had success in the woods this hunting season, and that means freezers full of venison. Several cooks have called to ask about finding tasty recipes for using this flavorful game.
I found this recipe at www.venisonrecipes.net, a site that offers suggestions like roasts, meatballs, burgers and stews.
If you never have had venison, it is similar to beef but with a definite gamey taste. Since venison is less fatty than beef, it can become tough if cooked improperly.
As the website advises, "It does best when slow-roasted, quickly pan-seared or gently stewed over long periods - these methods all bring out the juices and best flavor of the meat."
4 pounds venison roast
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon cloves
6 thick slices bacon
1 cup red wine
2 tablespoons butter
2 tablespoons breadcrumbs
Preheat oven to 350 degrees. In a small bowl, combine rosemary, salt, sugar, cinnamon, pepper, ginger and cloves. Rub mixture evenly over venison roast, patting down to adhere. Wrap bacon slices evenly over roast.
Place roast in a roasting pan; pour wine over it. Roast two hours and 30 minutes, until meat is very soft and internal temperature reaches 150 degrees. Remove roast from pan; transfer to a serving platter.
Place roasting pan over medium heat on stovetop; add remaining ingredients and simmer, scraping to mix juices, until thickened. Pour over roast and serve.
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