1 venison chuck roast; 1 small onion, chopped; 1 tsp. chopped garlic; 2 sprigs fresh tarragon; 1 tsp. freshly ground black pepper; 1/4 cup red wine; 1/4 cup naturally brewed soy sauce; 5 whole cloves; 6 slices pancetta (non-smoked Italian bacon).
Recipe: Combine all the ingredients, except the venison roast, in a big ziplock bag and refrigerate for at least half a day to marinate. Remove the venison roast from the marinade and put it in a baking dish, cover it evenly with the pancetta and place it in a preheated oven at 475 F. Roast for 15 minutes, cover with aluminum foil and lower the temperature to 350 F. Roast covered for about half hour or until the desired doneness. Remove the foil for the last 5 minutes of roasting. Remove the venison roast from the baking dish and keep it warm for 10-15 minutes before slicing. Add the preserved marinade to the baking dish and scrape the bottom to loosen and bits of flavour that have stuck to it. Strain the liquid juices from the dish in a pan and bring to a boil. Reduce the sauce slightly and pour it on top of the venison roast after slicing.
For more wild game recipes visit this page.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.