Cooking Wild Meat

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Venison Sirloin Tip Roast

Three to four pound Sirloan Tip Roast brown rice/wild rice, raisins and pine nuts.

Marinade:
1/2 cup low salt soy sauce
3 T grated ginger
2 T dijon mustard
1 cup white wine (I use Liebfraumilch)
1/4 cup pickled jalapeno pepper slices
2T Rosemary
2T Basil
2 cloves garlic chopped
2 Bay leaves
1 apple sliced
7 Juniper berries
1/2 cup ketchup

Marinate roast on the counter for at least three hours in marinade, or overnight in the refrigerator. Then place roast in covered oven pan in oven preheated to 400 degrees.  Roast for 20 minutes, then lower temperature to 250 degrees for one hour.  At end of hour use broiler to sear meat. Serves one hungry hunter or ten petite women.  Best with a combination of brown rice and wild rice. Stir in a handful of raisins and a hand full of pine nuts after rice has cooked.