Roast Rib Of Venison
|Rib roast of young venison||5 Pound (2.5 Kilogram)|
|Lemon juice||45 Milliliter (3 Tablespoon)|
|Water||45 Milliliter (3 Tablespoon)|
|Dry mustard||15 Milliliter (1 Tablespoon)|
|Flavored salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Garlic powder||1 Pinch|
|Steak sauce||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sausage dripping/Bacon dripping||4 Tablespoon (Adjust Quantity As Needed)|
Trim all visible fat from the roast and sponge meat well with a mixture of lemon juice and water.
Combine mustard, flavor salt, pepper and garlic powder together with enough steak sauce to form a paste.
Rub the paste into the meat.
Stand roast in a shallow pan and spread the top generously with dripping.
Roast at 325F (160C) until rare, medium or well done when tested with a meat thermometer.
Baste with pan drippings.