Advertisements

Expanded Self Defense site 1,000s of self defense pages on stun guns, laser and tasers, house alarms and lighting; also a complete Martial Arts Directory for ju jitsu, Karate, Tae Kwon Do et al

Huge Boating and Sailing Site 1,000s of pages and wonderful pictures of Sail and Power Boats plus 100 new pages on Sailing and Naval History from Salamis to WW II

Learn about our new, easily affordable Banner Ad only $15 a month for six months to lure your share of our 5,500,000 customers to your site.

Thank you for visiting. We hope you like our recipes. Please scroll down to learn more.

Venison Crown Roast
Bookmark this valuable site

1 rack of venison
Salt pork for larding
Freshly ground black pepper
4 to 5 tablespoons butter, melted

It is easy to prepare the meat. The backbone must be cut with a saw between each rib portion enough so the ribs can be bent and then tied into a crown,

The rib bones are left rather long so they curve dramatically outwardly as the meat section is turned to the center. You then want to remove the fat and place bacon over the chops.

Preheat oven to 450 F. Place in roasting pan, coat with the butter and sprinkle with pepper. Roast for 15 minutes. Lower heat to 350 F. and continue to roast 12 to 15 minutes per pound - NO LONGER. Baste occasionally.

While the venison is roasting begin to prepare a Cumberland Sauce. There is an excellent on in the Joy of Cooking or you can use this as well. Mix:
1-1/2 cups red wine
1 half cup brown sugar
1 quarter tsp. cloves
1 quarter tsp. ginger
1 quarter tsp. Pepper
1 cup Currant of Beach Plum Jelly
1 tsp. thyme
Salt
msg. To thicken, mix 1 tsp. corn starch with a small amount of warm water and add.

Please scroll down for Recipe Index