Elk Venison Roast with Oyster Mushrooms
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) Irresistibles safflower oil*
- 2½ lb. (1.25 kg) elk inside round roast
- Salt and pepper to taste
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 cup (250 mL) veal brown stock, unthickened, or water
- 1 bouquet garni
- 2 garlic cloves, chopped
- 5 oz. (150 g) whole oyster mushrooms
Preparation
Preheat oven to 325°F (170°C).
In a skillet, heat oil. Over high heat, brown roast on all sides.
Season venison and put it in a roasting pan.
Roast 10 to 12 minutes per pound (450 g) for rare or medium-rare meat.
Remove from oven, cover with foil and let stand.
Dice the vegetables very fine and put them in the roasting pan.
Roast 10 to 15 minutes until lightly browned. Remove from oven. If needed, pour off fat. On the stovetop, over high heat, caramelize the pan juices, then add the stock.
Add the bouquet garni and garlic, and cook 5 minutes. Strain the gravy. Adjust seasoning.
Meanwhile, sauté oyster mushrooms in butter.
Remove the flavour bundle when cooking is finished.
Serve thin slices of roast with gravy and mushrooms.
Suggestion
Because red deer meat is very lean, it has to be prepared a little differently than beef.The meat should be served rare or pink for maximum tenderness and flavour.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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