While we're almost completely cutting meat out of our diet, this venison was a delicious gift from David Wilkins and a great protein boost.
As I've mentioned before, eating meat is not the problem for me. I refuse to support the factory farming industry, and until pretty recently it was difficult to purchase meat outside of a corporate grocery store. Now we are lucky enough to have lots of alternatives!
This was hunted in Seeley's Bay, but you can buy great quality, reasonably priced venison in Ottawa from Bearbrook Farms. You can go to Sasloves Meat Market in Hintonburg and the market, it's a little pricier but easily accessible.
Venison is a very dark meat with a rich, distinctive flavour. The key to making it delicious is acidity-- tomatoes and lemon.
To prepare it I salted the roast and lay it in a roasting pan with a large diced potato, a large sliced red onion, 3 diced tomatoes, 4 sliced garlic cloves and a cup of water.
I drizzled about 3 ounces of olive oil on top, a big squeeze of lemon, a few shakes of curry and pepper.
I put it in the oven at 350 for 1.5 hours with the lid on, and 30 mins at 450 with the lid off.
Recap of ingredients:
1 venison shank
1 large potato
1 large red onion
3 tomatoes
4 cloves of garlic
1 cup of water
3-4 ounces of olive oil
1 tablespoon of lemon juice
1 tablespoon of curry
1 tablespoon of salt
1 tsp of black pepper
Happy roasting!
As I've mentioned before, eating meat is not the problem for me. I refuse to support the factory farming industry, and until pretty recently it was difficult to purchase meat outside of a corporate grocery store. Now we are lucky enough to have lots of alternatives!
This was hunted in Seeley's Bay, but you can buy great quality, reasonably priced venison in Ottawa from Bearbrook Farms. You can go to Sasloves Meat Market in Hintonburg and the market, it's a little pricier but easily accessible.
Venison is a very dark meat with a rich, distinctive flavour. The key to making it delicious is acidity-- tomatoes and lemon.
To prepare it I salted the roast and lay it in a roasting pan with a large diced potato, a large sliced red onion, 3 diced tomatoes, 4 sliced garlic cloves and a cup of water.
I drizzled about 3 ounces of olive oil on top, a big squeeze of lemon, a few shakes of curry and pepper.
I put it in the oven at 350 for 1.5 hours with the lid on, and 30 mins at 450 with the lid off.
Recap of ingredients:
1 venison shank
1 large potato
1 large red onion
3 tomatoes
4 cloves of garlic
1 cup of water
3-4 ounces of olive oil
1 tablespoon of lemon juice
1 tablespoon of curry
1 tablespoon of salt
1 tsp of black pepper
Happy roasting!
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