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Name: Roast Leg of Venison/elk/antelope
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 md Onion chopped; 1 ts Ground thyme; 1 ts Ground bay; 3 Cloves garlic mashed; 1 ts Onion powder; 1/2 c Celery julienned; 12 Juniper berries bruised; 1/2 c Carrots julienned; 1/4 c Bell pepper chopped fine; 1 ts Garlic powder; 1/2 c Lard or peanut oil or olive; 1 tb Salt

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INGREDIENTS

1 md Onion ; chopped
1 ts Ground thyme
1 ts Ground bay
3 Cloves garlic ; mashed
1 ts Onion powder
1/2 c Celery ; julienned
12 Juniper berries ; bruised
1/2 c Carrots ; julienned
1/4 c Bell pepper ; chopped fine
VEGGIES
SEASONING
1 ts Garlic powder
1/2 c Lard ; or peanut oil or olive
1 tb Salt

Servings

INSTRUCTIONS

A roast of the ham of any North American large game is as delicious as it is healthy. Venison will have no interspersed fat to clog up your arteries, but it will take a little effort on your part to insure that it cooks up tender. I prefer to debone the rump/round section, trimming silver skin and sinew. When opened, cleaned and dry, is the best time to add oil and flavorings. In 1/2 cup lard, peanut oil or olive oil, saute the veggies. Cook slowly until all veggies are tender and remove juniper berries. Sprinkle the open venison with a mixture of 1 T. salt, 1 t. garlic powder, 1 t. onion powder, 1 t. ground thyme, 1 t. ground bay. Lay in the mixture, roll up the roast like a jelly roll and stake in place with bamboo skewers. Sprinkle the remainder on the dry seasoning on the outside and rub the surface with any seasoned oil remaining. Place on the grill at around 300 degrees and cook until the internal temp reaches 145 degrees - max! Let set for 10 minutes before slicing crosswise. Posted to bbq-digest by wight@odc.net on Nov 27, 1998, converted by MM_Buster v2.0l.

NOTES

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Roast Leg of Venison/elk/antelope

1 md Onion chopped
1 ts Ground thyme
1 ts Ground bay
3 Cloves garlic mashed
1 ts Onion powder
1/2 c Celery julienned
12 Juniper berries bruised
1/2 c Carrots julienned
1/4 c Bell pepper chopped fine
 VEGGIES
 SEASONING
1 ts Garlic powder
1/2 c Lard or peanut oil or olive
1 tb Salt

A roast of the ham of any North American large game is as delicious as it  is healthy. Venison will have no interspersed fat to clog up your arteries,  but it will take a little effort on your part to insure that it cooks up  tender.    I prefer to debone the rump/round section, trimming silver skin and sinew.  When opened, cleaned and dry, is the best time to add oil and flavorings.    In 1/2 cup lard, peanut oil or olive oil, saute the veggies.    Cook slowly until all veggies are tender and remove juniper berries.    Sprinkle the open venison with a mixture of 1 T. salt, 1 t. garlic powder,  1 t. onion powder, 1 t. ground thyme, 1 t. ground bay. Lay in the mixture,  roll up the roast like a jelly roll and stake in place with bamboo skewers.  Sprinkle the remainder on the dry seasoning on the outside and rub the  surface with any seasoned oil remaining.    Place on the grill at around 300 degrees and cook until the internal temp  reaches 145 degrees - max! Let set for 10 minutes before slicing crosswise.    Posted to bbq-digest by wight@odc.net on Nov 27, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (491g)
Recipe Makes: 1

Calories: 1084
Calories from Fat: 933 (86%)

Amt Per Serving		% DV

	Total Fat 103.7g	138 %
	Saturated Fat 40.5g	203 %
	Monounsaturated Fat 46.5g
	Polyunsanturated Fat 11.9g
Cholesterol 97.4mg		30 %
Sodium 81.4mg		3 %
Potassium 812.4mg		21 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 27.1g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1084

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