A Venison Roast Baked In Salt

Ingredients

• 1 c. olive oil
• 6 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.

Submitted 4/17/06.
Source:
Submitted By: l mandrake

A Venison Roast Baked In Salt