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    Venison: Crown Roast of Venison


    Source of Recipe


    Harold W. Webster, Jr., author of "The Complete Venison Cookbook"

    Recipe Link: http://www.huntinfo.com

    List of Ingredients




    1 or 2 whole venison rib sections with backstraps attached
    * 1/2 tsp. garlic salt
    * 1/8 tsp. black pepper
    * 1 lb. to 3 lb. Venison and Bacon Burger
    * 1 can (20 oz.) apple slices with juice, chopped
    * 1/3 cup apple cider
    * 10 slices dried bread; cut into 1/2 inch cubes
    * 2 Tbsp. raisins
    * 3/4 tsp. salt
    * 1 tsp. cinnamon
    * 1/2 tsp. cardamom
    * 1/4 tsp. allspice
    * Apple--Orange Cranberry Liqueur Sauce

    Recipe



    Note: The assembly of the crown is difficult. It is recommended that you take two whole rib sections, with backstraps still attached, to a butcher and have them to assemble the crown roast. If you would like to try to assemble your own. Cut off rib tips even and about 6" above the backbone.

    Place the two rib roasts end to end on meat board. Cut two small slits behind the adjoining ribs and tie together with cotton twine. Cut two small slits on the end ribs; pull together, meat side toward center, and tie, forming a crown roast. Or, pull both ends of 12 rib roast in to a circle and tie forming a crown. Mix garlic salt and pepper together; rub mixture into all sides of roast. Place seasoned roast, bone ends up, in a shallow roasting pan.
    Cook Garlic Venison Sausage in a skillet until brown, drain excess grease. Combine next eight ingredients with sausage, stir enough to moisten dried bread. Fill center of crown roast with sausage mixture; cover with aluminum foil. Insert meat thermometer into center of roast.

    Bake at 325 degrees for two or three hours or until meat thermometer reads 135 degrees to 140 degrees. (Time varies according to size and age of animal.) Add decorative frills for the top of each crown point, (available a local butcher shop.) Serve with Apple--Orange Cranberry Liqueur Sauce. Serves 10 to 14.

 

 

 

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