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Roast Leg of Venision with Vegetable Gravy The vegetables in this recipe are purred to make a light flourless gravy.
Directions: Pour the evaporated milk over the venison, in a large bowl. Cover, and refrigerate for at least 8 hours or overnight, turning the meat three or four times. remove the meat from the evaporated milk. Pat the venison the venison completely dry with paper towels. In a small bowl, combine the salt, thyme, rosemary, and black pepper and cayenne pepper. Rub the venison all over with the mixture. Position a rack in the center of the oven, preheat to 350 °. In a large flameproff roastin pan placed over two b urners, heat the oil until very hot but not smoking. Add the vension and cook it over medium-high heat, turning often, until browned on all sides about 10 minutes. Transfer the venison to alarge platter and set it aside. Add additional oil to the pan if necessary. Add the onion, carrot, celery, bell pepper and garlic. Reduce the heat to medium and cook, stirring often, until the vegetrbles have softened (about 5 miniutes). Set a rack in the roasting pan, and place the venison on the rack. Transfer the pan to the oven and roast,, basting occasionally with the red wine and the drippings in the bottom of the p an, until a meat thermometer inserted in the thickest part of the orast( do nto touc the bone) reads 125 °, about 1 hour and 40 minutes for medium-rare meat, longer if you desire. Transfer the roast to a seerving platter, cover with foil, and let stand at least 15 minutes before you carve. While the roast is resting, transfer the vegetables to a blender with a sloted spoon. Skim off any fat from the drippings in the pan. place the pan over two burners on the top of the stove, on medium high heat. When the drippings are sizzling, pour in the broth and bring it to a simmer, scraping up the brown bits on the bottom of the pan with a wooden spoon. Pour the hot broth into the blender and puree it with the vegetables until smooth. (Add more broth to make a thinner gravy if desired. Transfer the gravy to a medium saucepan. Cook, stirring constantly until simmering. Season to taste with additional salt and pepper if desired, and keep the gravy warm until ready to serve. *To care the vension hold the meat steady with a carving knife and slice the meat horizontally, parellel to the bone.
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RESOURCES African American Coloring Pages The Seven Principles Of Kwanzaa
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