Slow Roasted Venison
This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best i have ever made. Oh the regrets for not having found this method 30 years ago.
Steps
Preheat oven to 200 degrees f.
Rinse roast under running water and pat dry with paper towels.
Coat the roast all over with oil , using 2-3 tbls.
Sprinkle half the rub and half the pepper over the top side of the roast and press in lightly , turn roast and repeat with remaining rub and pepper.
Add your salt at the table when you serve the roast.
Heat a large cast iron skillet until its hot , add remaining oil to skillet.
Sear roast on all sides in the hot skillet , 1-2 minutes per side.
Insert a meat thermometer into the roast and put skillet and roast in the oven.
Roast until the meat has reached 135-145 degrees , about 4 hours.
Remove skillet from oven and tent the roast with foil , and let it rest for 20 minutes.
Slice and serve the roast.
Ingredients
roast, vegetable oil, seasoning, fresh ground black pepper