Jack pine savage venison roast (recipe)
| Jack pine savage venison roast (recipe) | |
|---|---|
| Name | Jack pine savage venison roast |
| Ingredients | Vinegar • Water • Salt • Bay leaves • Cloves • Bacon • Beef suet • Garlic clove |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 3.5 |
| Keto friendliness | Keto friendly |
| Calories | 208.3 |
| Fat | 19.7 |
| Protein | 1.9 |
| Carbohydrate | 0.3 |
| Fiber | 0 |
| Net carbohydrates | 0.3 |
| Sugar | 0.1 |
| Saturated fat | 9.6 |
| Cholesterol (mg) | 19.3 |
| Sodium | 996.1 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Jack pine savage venison roast (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Remove all fat from the venison.
- Mix the water and vinegar in equal portions, enough to cover roast.
- Add a tablespoon of salt for every quart of water.
- Add the bay leaves , cloves, and chopped garlic to this mixture.
- Using your knife run it into the meat every square inch to allow the liquid to penetrate.
- Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
- Remove the roast from the liquid and drain.
- Rinse slightly in cold water and dry with a cloth.
- Put the roast where it is cold for an hour or two until the meat is cold and firm.
- Saltl and pepper the roast well.
- Get a piece of suet and some bacon.
- Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
- Using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
- Place the pieces of suet and bacon into this opening.
- Do this once for every square inch of the roast.
- Now lay strips of suet and bacon on top of the roast completely covering the top.
- Place the roast in a roasting pan or dutch oven.
- Put 1/4 inch of water or wine in the bottom of the pan.
- Roast slow in a 325f oven until done.
- If using a dutch oven place the majority of the coals on the lid..
- Baste frequently with the juices from the pan.
- Keep the liquid level in the pan to 1/4 inch.
- Do not over cook.
- It will take about 25-30 minutes per pound.
- If you wish you can roast vegetables with the roast, this will help keep it moist.
Food tags
Wild Game, Meat,
Jack pine savage venison roast (recipe) details:
Time:
Prep Time in Hours and Mins:3H30M
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
