Recipes so Easy, Even a Caveman Could Make Them: Roast Beast

If life hands you a beast, roast it.  


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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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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