Hooked on HuntingPa
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Join Date: Jan 2014
Location: Back in 2B, again...
Venison bottom round roast...
Couldn't decide what to do with a bottom round roast, but after I searched the web, I figured I'd try the "Cook's Country" recipe (it's the one that's listed as "with zip-style sauce" -- I have no idea what a 'zip-style sauce' is).
Salted it and let it sit on the counter for two hours wrapped in plastic wrap.
Wiped it dry, rubbed it with canola, and then spread a spice rub of chopped fresh rosemary and thyme, and salt and pepper.
Into a 250 oven till it got to an internal temp of 120, then shut off the oven to let it coast. It got up to 133 before it stalled. I put it under foil while I worked on the side dishes.
Sliced it down thin... and man, it rocked!
Tomorrow, I'm thinking I'm gonna make a horseradish sauce and enjoy this piled high on a sandwich!