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

Ingredients

  • 2 Tbsp.
    (30 mL)
    safflower oil
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    MAÏS, VÉGÉTALE, CANOLA-OLIVE RIGHT-BLEND 1,18-1,42 l, VOIR VARIÉTÉS EN MAGASIN MAZOLA OIL

  • 2 1/2 lb
    (1,25 kg)
    elk inside round roast
  • 1
    carrot
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    340 g PRODUCT OF U.S.A.

    Peeled Baby-Cut Carrots

    Peeled Baby-Cut Carrots

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    340 g, PRODUCT OF U.S.A.

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    340 g PRODUCT OF U.S.A.

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    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

    $1.49 ea.

    340 g PRODUCT OF U.S.A.

    PEELED BABY-CUT CARROTS

    PEELED BABY-CUT CARROTS

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    340 g PRODUCT OF U.S.A.

  • 1
    celery stalk
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  • 1
    onion
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  • 1 cup
    (250 mL)
    veal brown stock, unthickened, or water
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    RÔTI DE PALETTE DE VEAU DE LAIT FRAIS | | FRESH MILK-FED VEAL SHOULDER BLADE ROAST

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  • 1
    bouquet garni
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  • 2
    garlic cloves, chopped
  • 5 oz
    (150 g)
    whole oyster mushrooms
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    CHAMPIGNONS BLANCS | WHITE MUSHROOMS

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    PRODUIT DU CANADA ET/OU DES É.-U., 227 G

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.0

    227 g PRODUCT OF ONTARIO

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.0

    227 g PRODUCT OF ONTARIO

    Belle Grove Sliced White or Crimini Mushrooms

    Belle Grove Sliced White or Crimini Mushrooms

    2 for $5.0

    227 g PRODUCT OF ONTARIO

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.0

    227 g PRODUCT OF ONTARIO

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.0

    227 g PRODUCT OF ONTARIO

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    2 for $5.0

    227 g PRODUCT OF ONTARIO

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

Wine and meal pairing

Aromatic and supple

Aromatic and supple

These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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