If life hands you a beast, roast it.
Ingredients:
Dry rub (equal parts paprika, sea salt, black pepper, cumin, and ground mustard with a pinch of cinnamon)
Venison ham (approx 15lbs)
1 large onion (sliced into rings)
BBQ sauce (recipe can be found here)
6 tbsp butter (divided into 1tbsp pats)
2 tbsp sour cream (optional, I used organic/pastured sour cream by Wallaby brand)
Step 1: Dry Rub
Rub dry rub all over the roast and cover it with plastic wrap. Let it get happy in the fridge overnight.
Step 2: Low and Slow
Put your roast in an 250 degree oven for 2 hours to seal in all the goodness.
Step 3: Get Saucy
Remove the roast from the oven and slather it with sauce. Cover the top of the roast with onions and put a down some pats of butter just for the heck of it. Wrap the roast in foil and put back into the oven for an additional 6-12 hours.
Step 4: Carve
After the roast has finished cooking, simply remove it from the oven and let it rest for 5-10 min. Then, get carving. I recommend cutting across the grain for a more toothsome bite.
Step 5: Serve
I took a big plate of roast beast and onions, dolloped a wallop of sour cream on top, and served it up with a side of Eggplant Frites.
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