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A Venison Roast Baked In Salt Recipe | |
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Ingredients:
1 c. olive oil6 shallots, minced 1 t. dried basil leaves 1 t. dried rosemary leaves 1 t. dried tarragon leaves 1 t. white pepper 1 boned venison roast (about 3 pounds) 7 c. kosher salt 1 1/2 to 2 c. water
Directions:
Combine oil, shallots, basil, rosemary, tarragon in small bowl; rub meat with marinade. Place meat and marinade in plastic bag; refrigerate overnight. Heat oven to 450 degrees and remove from bag; reserve marinade. Pat meat dry. Insert meat thermometer into thickest part of meat. Line roasting pan with double thickness of foil. In a large bowl mix salt and as much of the water as needed to make salt moldable. Press 1/4 inch layer of salt in bottom of pan. Place meat on salt. Encase meat in 1/8 inch layer of salt, sealing well around the thermometer. Bake 30 minutes, reduce heat to 350 degrees; bake until thermometer registers 160 degrees, 45 to 60 minutes. Let stand 5 minutes. Break open salt crust, allow steam to escape. Remove and discard salt crust; brush off any clinging salt; transfer roast to clean baking pan. Spoon reserved marinade over roast. Broil until topping is light brown, 2 to 3 minutes. Cool 10 minutes and slice. Serve with wild mushroom topping. Serves 6-8
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