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    Venison: Spit Roasted Venison


    Source of Recipe


    avenison.com

    List of Ingredients




    1 leg or shoulder of venison, boned, rolled, and tied (about 5-8 pounds)
    * Fat salt pork for larding

       For the Basting Sauce
    * 1/2 cup oil
    * 1 cup red wine vinegar
    * 1 teaspoon fresh rosemary, chopped
    * 2 garlic cloves, crushed
    * Salt and pepper

    Recipe



    Combine all ingredients for the basting sauce in a blender and blend on high for a few seconds. Use salt pork to lard the venison by placing strips over the roast and then tying it. Balance the meat on the spit, making sure it turns evenly. Roast over a bed of coals, basting frequently, until the meat thermometer registers 120, approximately 10 minutes per pound. (Serves eight) May want to increase cooking time as this yields relatively rare meat..

 

 

 

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