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Elk Venison Roast with Oyster Mushrooms https://www.metro.ca/userfiles/image/recipes/roti-cerf-rouge-pleurotes-5021.jpg PT20M PT30M PT50M
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.
6
5 1 5 5
2 Tbsp. (30 mL) safflower oil 2 1/2 lb (1,25 kg) elk inside round roast Salt and pepper to taste 1 carrots 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
Elk Venison Roast with Oyster Mushrooms

Elk Venison Roast with Oyster Mushrooms

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    safflower oil
  • 2 1/2 lb
    (1,25 kg)
    elk inside round roast

  • Salt and pepper to taste
  • 1
    carrots
  • 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
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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