A few days ago my husband’s uncle shot a deer and gave it to us. We skinned it and quartered it. Some of the meat I ground up and the rest I made into roasts. This is one of the roasts. If you have such a cut of meat or any large muscle that is roast material, take it out of the fridge and salt it liberally about an hour before you’re ready to roast it. The salt does two things, it first draws liquid up out of the meat, that liquid melts the salt and then the meat reabsorbs the salty liquid and it flavors and tenderizes the meat. The trick to this is to salt the meat and let it rest, at room temperature, for an entire hour until the salt is completely dissolved. You can read more about this technique here.
Please note that all my pictures are taken with a cell phone and it’s not a smart phone, so the resolution is a bit crappy (sorry).
Next, I sliced up a bunch of onions and some carrots and went and snipped some rosemary from the garden and put all this into my roasting pan.
Once my roast was done resting, I put it in the roasting pan on top of the veggies and then laid some rosemary on top.
The I covered the entire roast with bacon. Laying first one way and then the other to make sure that it stayed on during cooking.
The into the oven it went! For about 3 hours at 300*F. You want to reach an internal temperature of about 140. Once you reach that temperature, take it out, tent it with foil and just leave it alone for about an hour. The temperature will continue to rise to about 160-165 and you will end up with a medium rare cut of meat that is perfectly juicy.
Now we had already started digging in before I remembered I was supposed to take pictures of the roast when it came out of the oven.
So that’s my roast deer! The flavor was absolutely wonderful with rosemary undertones. The meat was tender and juicy and just that perfect medium rare.
Hope one day you can get your own and try it!