January 17th, 2005|
Okay, with much thought and probably culinary
mental counseling...here's the venison roast
3 bunches of green onion, minced
1/2 lg. onion diced
3 lbs. deli bacon (on the fatter side)
3 lbs. of white mushrooms (Albertson's has the best hand select) thick sliced
1 package of fresh rosemary (herb, you idiot, not a female!)
4 cloves of fresh garlic, or more if ya wanna (minced)
MethodIn an iron skillet (that's what I use) fry the bacon and reserve the drippings in the same pan. Set fried bacon aside and mince into bacon bits. In the same bacon fat, saute the onions, garlic a few table spoons of rosemary leaves, lots of black pepper until the onions begin to get really clear. This will be used to baste the ham.
Drain the bacon grease into a sauce pan and reserve.
Without washing the skillet, add a stick of real cow butter (no imitation crap). Melt the butter on med. high. Add the sliced mushrooms, 1/2 onion 1/2 C. of white wine and black pepper. Cook the mushrooms until browned. Reserve in a roasting pan to allow 3/4" or so of mushrooms to fill the bottom and keep warm.
Build a white hot charcoal fire (no, you can't use a damned gas grill). While coals are getting ready, rub the ham down with some of the marinate (the bacon fat stuff), season with black pepper and a some of the rosemary leaves. Don't add salt, the bacon drippings will salt the meat, you can use more salt later!
Once the coals are white, add the ham, brush the ham with the onion bacon mixture and close lid on grill. BE CAREFUL, the bacon grease with cause a flash fire, so close the lid as soon as you add the marinate. Turn every 10 min. or so and repeat the marinate process each time until the venison is to your liking (I like mine med rare).
Once venison is done, set the ham on top of the mushrooms and wrap the pan tightly in foil. Let rest for 15 or 20 minutes. Slice and serve with the mushrooms and juices! Keep friends away from sharp objects and the venison. (they tend to cut their fingers as you slice and they will slobber on the meat).
I served mine with twice baked potatoes (that recipe with cost you more than this one), a large garden salad and a full-bodied red wine (merlot or cabernet).
The cost of this recipe is one of those hams dude! Enjoy! ~ Gary
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