So I'm a member of USSA and get their magazine - back page had this recipe - looked good, so I thought I'd try it.
Calls for a 3 pound venison roast.
I've learned that if you want to slap a piece of meat on the grill and cook it rare, use venison or beef. Bear, not so much - you have to cook bear to 165deg, and I don't like steaks well done. So, I've got to do crock pot and stew recipes to use my bear meat, and thought I'd sub bear meat instead of venison on this recipe. I emailed the article's author and asked if I could sub 3 pounds of smaller bear cuts instead of venison, and she replied back that it would work, I just had to cut back on the marinating time because of the smaller cuts. So I tried it, and wow did it turn out good. The gravy was actually great (gingersnaps, go figure). I'm sure it would be great with venison too.
Heated up a can of beets (wife's first time eating them - did she like them? Not so much..) and made some egg noodles too, with some sourdough bread and butter.
I'm looking forward to the leftovers.
Calls for a 3 pound venison roast.
I've learned that if you want to slap a piece of meat on the grill and cook it rare, use venison or beef. Bear, not so much - you have to cook bear to 165deg, and I don't like steaks well done. So, I've got to do crock pot and stew recipes to use my bear meat, and thought I'd sub bear meat instead of venison on this recipe. I emailed the article's author and asked if I could sub 3 pounds of smaller bear cuts instead of venison, and she replied back that it would work, I just had to cut back on the marinating time because of the smaller cuts. So I tried it, and wow did it turn out good. The gravy was actually great (gingersnaps, go figure). I'm sure it would be great with venison too.
Heated up a can of beets (wife's first time eating them - did she like them? Not so much..) and made some egg noodles too, with some sourdough bread and butter.
I'm looking forward to the leftovers.
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