Roast Venison Loin With Pumpkin Sichuan Salt Recipes

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SLOW ROASTED VENISON



Slow Roasted Venison image

This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.

Provided by ColSanders

Categories     Deer

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 4

1 (4 lb) venison leg roast
4 tablespoons vegetable oil (divided)
2 tablespoons rib rub seasoning (most any rub will do, just not too much salt)
1/2 teaspoon fresh ground black pepper

Steps:

  • preheat oven to 200 degrees F.
  • rinse roast under running water and pat dry with paper towels.
  • coat the roast all over with oil, using 2-3 tbls.
  • sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
  • Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
  • heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
  • insert a meat thermometer into the roast and put skillet and roast in the oven.
  • roast until the meat has reached 135-145 degrees, about 4 hours.
  • remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
  • slice and serve the roast.

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