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<blockquote data-quote="brant89" data-source="post: 2403701" data-attributes="member: 49553"><p>We always use the rounds for roast, and I was never really a fan of venison roast until my wife came across a new recipe a couple years ago and now it's easily in my top 3 favorite meals. It sounds like it will be dry and flavorless, but trust me when I tell you it is anything but. Here's the recipe:</p><p></p><p>4 tablespoons olive oil</p><p>2-4 cloves garlic</p><p>2 teaspoons pepper</p><p>4 teaspoons medium coarse salt (use less if it is fine salt) </p><p>2 teaspoons thyme</p><p>2 teaspoons sage</p><p>1 teaspoon parsley </p><p>1 Venison Round Roast</p><p></p><p>Set oven to broil. </p><p>Mix all oil and spices together in a bowl. </p><p>Cut 1/2 inch deep slits every 1-2 inches apart in the top of the thawed or partially frozen roast. </p><p>Cover the entire roast with the mixture using your hands, make sure to get it into the slits as well.</p><p>Place in hot oven about 8-12 inches from heating element for 15-20 min (until the outside of the roast looks seared and crusty). Reduce heat to 200 degrees for 2-4 hours or until desired doneness (it is best when the center is still slightly pink).</p><p></p><p>This year we did an ENTIRE whitetail hind quarter with this recipe (except it cooked for 7 hours) and it was all everyone could talk about at Christmas dinner.</p></blockquote><p></p>
[QUOTE="brant89, post: 2403701, member: 49553"] We always use the rounds for roast, and I was never really a fan of venison roast until my wife came across a new recipe a couple years ago and now it's easily in my top 3 favorite meals. It sounds like it will be dry and flavorless, but trust me when I tell you it is anything but. Here's the recipe: 4 tablespoons olive oil 2-4 cloves garlic 2 teaspoons pepper 4 teaspoons medium coarse salt (use less if it is fine salt) 2 teaspoons thyme 2 teaspoons sage 1 teaspoon parsley 1 Venison Round Roast Set oven to broil. Mix all oil and spices together in a bowl. Cut 1/2 inch deep slits every 1-2 inches apart in the top of the thawed or partially frozen roast. Cover the entire roast with the mixture using your hands, make sure to get it into the slits as well. Place in hot oven about 8-12 inches from heating element for 15-20 min (until the outside of the roast looks seared and crusty). Reduce heat to 200 degrees for 2-4 hours or until desired doneness (it is best when the center is still slightly pink). This year we did an ENTIRE whitetail hind quarter with this recipe (except it cooked for 7 hours) and it was all everyone could talk about at Christmas dinner. [/QUOTE]
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