MICKEY'S VENISON MEAL IN FOIL
INGREDIENTS:
3 to 5 lbs. venison roast
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon cayenne pepper
1 teaspoon salt - to taste
1 teaspoon black pepper
4 medium sized onions, sliced
8 medium size potatoes, sliced
1 pkg. instant Lipton dry onion soup mix (I now use IGA brand)
4 carrots, peeled, sliced into 1/2 inch length pieces 1
teaspoon garlic powder
Remove any fat or membranes from boneless venison roast. Rub roast
with olive oil and sprinkle entire roast with cayenne pepper, black pepper,
salt, and garlic powder. Place one package of Lipton dry onion soup
mix into a small mixing bowl and add enough water to make a thick paste.
Coat roast with the onion soup mix paste. Half fill the bottom of a
roasting pan with water and place one large sheet of aluminum foil onto top
section of roasting pan. Center roast on aluminum foil and surround
with sliced potatoes, carrots and onions. Seal aluminum foil and bake
in oven at 350 degrees for 2 hours. After one and one half hour check the roast
with a meat thermometer or pierce meat with a knife and check the color of
juice/meat. Bake until desired doneness. You can use a baking
bag, but puncture a small hole in the top of bag to allow some steam to
escape.
Note: Use the best cut of venison you have, hind quarter muscle or
the loin strap. The loin strap will usually be done (medium-rare) in about
45 minutes to one hour. Recipe by Mickey Porter 1999.ALTERNATE
SEASONINGS: Use a generous portion of
Wild Bill's Dry Meat Rub which has the above spices and the addition of
a few others of which works great will most any meat. I used a sprinkling
of Meat Tenderizer today (11-21-08) on all sides of the venison after
rubbing the roast down with extra virgin olive oil and used my Wild Bills
Dry Meat Rub and let set for about 30 minutes for the roast to come up to
room temperature and give the meat tenderizer a chance to do it's thing.
Pixs below:
Rub roast down with extra virgin olive oil and a coating of meat
tenderizer and Wild Bill's Dry Meat Rub. This little roast came from
the hind quarter of a very small doe of which the rump roast was removed and
hind quarter and the roast deboned.
Preparing vegetables while "seasoned" roast allowed to come up to room
temperature.
Vegetables cut up and ready to smother the venison roast.
Onion soup mix with a little water added to make a paste to coat the
roast. I use IGA over Lipton because it has less sodium.
Venison roast and veggies ready for sealing up in heavy duty aluminum
foil....about more ingredients than foil! Note: Give the
veggies a good dusting of regular salt and black pepper before sealing the
foil!
Venison roast and veggies sealed up and ready for the oven.
Venison roast and veggies in 350 degree oven for 1 1/2 hours. It is
getting about time to check the internal temperature of the roast.
I left the venison roast in for 2 hours and 45 minutes and the meat was
170 degrees F. well done the way my bride likes it...I could go
medium rare to medium done at around 2 hours or less for 140 to 160 degrees
F. Venison as does steak is more tender when medium rare
versus well done in my opinion.
The venison roast was fantastic even well done. The carrots were
sliced way too thick, more than 1/2 inch width, grin if you must...I didn't
follow my own recipe there and were a little chewy but the spuds and onions
were outstanding. Can you say "Beautimous" out loud.
Serve with a good toss salad, garlic bread, dark wine of your choice and
maybe a green vegetable on the plate for looks.
Bill aka Mickey Porter 11-21-08
