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Pan seared, oven roasted venison with an aus ju gravy :3
10 years ago
So, tonights dish is simple but VERY tasty!
To start get an oven safe skillet going with a good coating of oil to a medium high heat and your oven heated to 350f.
While the pan is hot get yourself a hunk of venison roast, a good 2-3pounder and pat the outside try with some paper towels than very liberally salt and pepper both sides. wait for the oil to get almost smoking hot then place the roast in and sear it for a good 3-5 minutes on all sides, while your searing the final side drape 4 peices of bacon over the roast and after the sear is finished place in the oven until your desired level of done, it took about an hour for me to get to a nice medium as seen in the photo i posted.
After the roast is to your liking pull it out of the oven and set the roast on a plate to rest while you place the pan on medium high again and get the juices hot, add about a half a cup (adjust based on amount of fluid left) of milk into the pan and mix well, then slowly sift in about a teaspoon to a teaspoon and a half of flour (again adjust as needed) you shouldn't need much in the way of salt as the roast and bacon fat should be plenty of salt to the gravy, then just stir and reduce till a thick delightful sauce is achieved :3
To start get an oven safe skillet going with a good coating of oil to a medium high heat and your oven heated to 350f.
While the pan is hot get yourself a hunk of venison roast, a good 2-3pounder and pat the outside try with some paper towels than very liberally salt and pepper both sides. wait for the oil to get almost smoking hot then place the roast in and sear it for a good 3-5 minutes on all sides, while your searing the final side drape 4 peices of bacon over the roast and after the sear is finished place in the oven until your desired level of done, it took about an hour for me to get to a nice medium as seen in the photo i posted.
After the roast is to your liking pull it out of the oven and set the roast on a plate to rest while you place the pan on medium high again and get the juices hot, add about a half a cup (adjust based on amount of fluid left) of milk into the pan and mix well, then slowly sift in about a teaspoon to a teaspoon and a half of flour (again adjust as needed) you shouldn't need much in the way of salt as the roast and bacon fat should be plenty of salt to the gravy, then just stir and reduce till a thick delightful sauce is achieved :3
