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Post by ET on Nov 26, 2009 18:34:33 GMT -5
This is one of my favorite ways to do a Venison Roast. But with a slight change for the stuffing here I use Stove Top Stuffing instead. Also I have a SS roasting pan that has a grill insert to keep the meat out of the juices and cook covered with a lid. You can also alter the recipe some to your acquired taste like add a quartered apple beside the roast or mix a white wine and apricot marmalade for basting near the end. One other thing I do is cut the meat thinner for more addition of stuffing.  Ed |
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Post by mshm99 on Nov 29, 2009 18:03:42 GMT -5
Man ET ,the saliva is dripping on my key board!
mshm
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Post by petev on Dec 5, 2009 21:43:47 GMT -5
I plan to try it. Last year I made a roast by using one big hunk of meat, wrapping it completely in bacon and roasting it. It was great, but now I'll try this more sophisticated recipe. I have the same book by the way! Very good.
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Post by ET on Dec 5, 2009 22:17:59 GMT -5
I plan to try it. Last year I made a roast by using one big hunk of meat, wrapping it completely in bacon and roasting it. It was great, but now I'll try this more sophisticated recipe. I have the same book by the way! Very good. PeteV If you like stuffing like I do this really tastes great put together like this. Now another twist I employ is just layering 2-pieces of meat (smaller size) with stuffing in between, wrap lean smoked bacon around and secure with party sticks (long toothpicks). Meat (1/2” thick) just gets a coating of garlic powder both sides and bacon gets wrapped all the way around. Usually I make 4-smaller pieces for the pan. No cutting necessary if you like a good helping or only needs to be cut once in half for a smaller portion. Of course a nice touch is the apricot jam/marmalade with some white whine mixed together to baste in the last ½-hour of cooking. Also this works great with Wild Goose breasts when sliced into layers. Either way I get my stuffing. ;D Ed |
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