Peppered Garlic Venison Roast …
So there I was, sitting in the garage with a bottle of vino when I thought … “gee, a venison roast would really hit the spot right about now”! Fortunately for me I just happened to have some tender vitals tucked a way in the freezer from last seasons hunting trip! 🙂 And not wanting to have to wait long to dig into it I knew exactly the recipe I was going to use. If you’re looking for a fast and easy, yet delicious and nutritious, home cooked meal that will make your mouth water then you really need to check this out!
Peppered Garlic Venison Roast | The goods:
- 1 Venison Roast (I used a 4 lb. sirloin)
- 4 strips of Bacon
- 1 Red Onion
- A Handful of Baby Carrots
- 2 Potatoes
- 5 Broccoli Florets
- 5 Cauliflower Florets
- Olive Oil
- Fresh Course Ground Pepper
- Montreal Steak Spice
- Garlic (lotsa)
- Red Wine (try not to drink it all before you need it 😉 )
Peppered Garlic Venison Roast | What to do with it all …
Layer the red onions on the bottom of a roasting pan to form a bed.
Pour a bit of olive oil onto your hands and rub it over the entire roast.
Take a palm full of the fresh ground black pepper and rub it over the entire roast.
Repeat with a handful of Montreal Steak Spice.
Place the roast on the bed of onions and top it with some finely sliced fresh garlic, carrots, more red onion, the strips of bacon and then drizzle on a half cup dry red wine.
Cook in preheated oven at 400 for 1 hour.
After 1 hour reduce oven temperature to 300 and add in the potatoes, cauliflower and broccoli and cook for an additional 20 minutes.
And that’s it … she’s done!
Enjoy with what’s left of the bottle of wine! 😉
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