Roast Venison with Sloe Gin

Roast Venison with Sloe GinIt’s no secret that with a freezer full of deer from Hubbie’s hunting ventures, I’m experimenting with venison. It’s something that I’ve often ordered at restaurants but until recently never cooked myself. I have to be honest…the family loves it. So far we’ve had; steak, meatloaf, burgers and stew but with it being a Sunday I wanted to try a roast venison with sloe gin.

Roast Venison with Sloe Gin
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  1. 2 cloves garlic, minced
  2. 2 tsp (10 mL) minced fresh thyme
  3. 1 Onion, sliced
  4. 1/2 tsp (2 mL) pepper
  5. 2 lb (907 g) venison roast
  6. 1/2 cup sloe gin
  7. 1/4 cup Worcestershire sauce
  8. 2 tbsp (30 mL) olive oil
  9. salt & peper
  10. 1 cup water
  1. Place roast in seal-able plastic bag; add garlic, onion, Worcestershire sauce and Sloe Gin. Seal and marinate in refrigerator for 6 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
  2. Bring roast to room temperature, remove from marinade, reserving liquid separately.
  3. Place solids in roasting pan; pour in 1 cup (250 mL) water. Set aside.
  4. In skillet heat olive oil over high heat; brown roast all over. Pour reserved liquid in roasting tin and add 1 cup of water. Place roast on rack over liquid in roasting pan; sprinkle with salt and a little pepper. Cover loosely with foil.
  5. Roast in 300°F (150°C) oven for about 1-1/2 hours or until meat thermometer inserted in centre reads 125° to 140°F (53° to 60°C) for rare to medium.
  6. Do not cook beyond medium. Transfer to warm platter and tent with foil; let stand for about 10 minutes before carving.
Nurtured Ground
So far, this has been one of my favourite dishes.