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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is the best venison dish in my recipe collection. Simple but superb! Seasoning amounts depend on size of roast used. Recipe is adapted from The Raincoast Kitchen cookbook. Ingredients:
venison roast |
salt & pepper |
1/2 tsp dried ginger, or enough to lightly cover roast |
2 tbsp melted butter |
4 prosciutto slices - depending on size of roast |
1/2 onion |
4 whole cloves |
gravy |
2 tbsp butter |
1/2 cup good port |
2-3 juniper berries |
Directions:
1. Preheat oven to 325F. Preheat oven proof frying pan on stove top and add 2 tbsp butter.
2. Rub roast with salt, pepper and ginger. Wrap proscuitto around roast. fry in butter till seared. Add onion stuck with cloves and place pan in oven. Roast 20 minutes per pound for rare. Baste frequently with pan juices. When done to your liking, remove pan from oven and place roast on plate and cover with aluminum foil.
3. Add butter, port and juniper berries to pan, cook down till gravy is slightly thickened.
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