Kingly Foods

Another experimental venison recipe, this time a round roast. Let me tell you the results and then explain how it was made: the meat was so tender, almost like butter melting in your mouth. It was amazing!

Here’s what I used:

• One deer round roast, about 1 lbs
• 5 tbs olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbs dried marjoram
• 1 tbs pickapeppa sauce
• 1 tbs dried chipotle peppers

Mix together all but the venison to make a marinade. Rub it over the roast and sear it in a hot pan for colour. Brush on the rest of the marinade all around the roast and put it in the middle of the oven at 300F for about an hour.

That’s it.

Note: the pickapeppa sauce made it very sweet, so in hindsight – maybe only half a tablespoon.

Served rare to medium rare, garnished with parsley

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