Jack Pine Savage Venison Roast Food

ROASTED RACK OF VENISON AND POMEGRANATE SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.
• Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.
• Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.

JACK PINE SAVAGE VENISON ROAST

Steps:

• Remove all fat from the venison.
• Mix the water and vinegar in equal portions, enough to cover roast.
• Add a tablespoon of salt for every quart of water.
• Add the bay leaves , cloves, and chopped garlic to this mixture.
• Using your knife run it into the meat every square inch to allow the liquid to penetrate.
• Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
• Remove the roast from the liquid and drain.
• Rinse slightly in cold water and dry with a cloth.
• Put the roast where it is cold for an hour or two until the meat is cold and firm.
• Salt and pepper the roast well.
• Get a piece of suet and some bacon.
• Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
• Using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
• Place the pieces of suet and bacon into this opening.
• Do this once for every square inch of the roast.
• Now lay strips of suet and bacon on top of the roast completely covering the top.
• Place the roast in a roasting pan or dutch oven.
• Put 1/4 inch of water or wine in the bottom of the pan.
• Roast slow in a 325f oven until done.
• **If using a dutch oven place the majority of the coals on the lid.**.
• Baste frequently with the juices from the pan.
• Keep the liquid level in the pan to 1/4 inch.
• Do not over cook.
• It will take about 25-30 minutes per pound.
• If you wish you can roast vegetables with the roast, this will help keep it moist.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.