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The richness of the cheese and caramelized onions pair wonderfully with this very lean meat. Slow cooking ensures a tender and tasty result. Recommended for those who dislike the “gamey” flavor typical of venison.
Melt butter in a medium-sized skillet. Add onions and cook until clear.
While onions are cooking, grind together garlic, coriander, salt, and pepper. Add the spice mixture and rosemary sprigs to the pan. Continue to cook until onions begin to caramelize. Remove rosemary sprigs. Keep pan on heat, stirring frequently, until onions are well caramelized. Remove from heat and stir in the blue cheese.
Take the roast and make three deep slices, lengthwise—do not cut all the way through the roast. Fill the roast with the fillings.
Transfer to a separate oven-safe dish that has some olive oil drizzled in the bottom.
Place in a 300ºF oven and cook, covered, until meat is only slightly pink (about 1 hour). Allow to rest and slice and serve.
Note: Marinating venison roast in red wine vinegar overnight will improve the flavor.
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