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Roast Rib Of Venison

Grannys.kitchen's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Venison

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