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Christmas Venison
Ingredients:
8 pounds tenderloin rubbed with a peeled garlic clove and well-larded
Bunch of fresh thyme
For the Compound Butter:
3/4 cup unsalted butter at room temperature
Grated rind of 1 large orange
1 small garlic clove, peeled and chopped fine
2 teaspoons chopped or crushed fennel seeds
Salt and pepper
2 tablespoons chopped parsley
Procedure:
Whip the butter until fluffy. Add the orange rind, fennel seeds,
garlic, parsley, salt and pepper. Whip together and place on a
piece of plastic wrap. Mold into a log and freeze overnight.
Bring to room temperature before using. Preheat the oven to
400°. Roast the venison on a rack set on top of the fresh
thyme sprigs for a nice aroma. Roast for 10 minutes per pound;
remove and let rest for 15 mintues before carving. Slice, season
with salt and pepper, arrange on a platter. Put a pat of compound
butter on each slice so it will melt into the meat.
Reprinted with permission from the author
This recipe © 1998 Rebecca Gray
The Game & Fish Mastery Library
Willow Creek Press
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