As a kid, I can remember visiting extended family, who would kill, process and cook their own deer. The meat would be slow-roasted in a wood-burning oven over a period of two days and basted continuously with layers of pork fat plus herbs, spices and wine. The result was a blackened roast that was incredibly tender, juicy and tasty.
Since then I’ve had only lousy deer meat in restaurants, hotels or with friends that is tough and gamey that made me walk away wishing I’d had a burger or bologna sandwich! I’ve never had good deer since.
Does anyone have other secrets to a good deer roast (not sausage)?
_________________ - The PaddleGoon
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