Recipe from the Thermador Taste of America Cookbook
Venison is used extensively in rural West Virginia. If you don’t hunt and your local butcher doesn’t carry venison, you can substitute beef. Tina, an experienced hunter, says that ginger ale is the surprise ingredient in this dish. Make sure to start it at least eight hours ahead.
Tina M. Price
2 cups ginger ale
½ cup olive oil, divided
½ cup (firmly packed) dark brown sugar
2 tablespoons soy sauce
1 tablespoon coarse salt
1 teaspoon whole black peppercorns
1 teaspoon cayenne pepper
1 teaspoon curry powder
½ teaspoon ground nutmeg
½ teaspoon ground allspice
2 fresh rosemary sprigs
2 bay leaves
1 large onion, quartered
1 garlic clove, crushed
1 3- to 4-pound venison roast, tied
Combine ginger ale, 1/4 cup olive oil, and next 12
ingredients in bowl large enough to hold roast. Add
roast and turn to coat with marinade. Cover and
refrigerate at least 8 hours or overnight.
Preheat oven to 375°F. Transfer roast from bowl to
roasting pan large enough to hold meat. Remove
onion quarters from bowl and place around roast.
Pour off and set aside 1 cup marinade; discard
remaining marinade. Mix reserved marinade with
remaining 1/4 cup olive oil. Baste roast with 1/4 of
mixture. Roast until meat thermometer inserted into
thickest part of meat registers 125º to 130°F, about 1
hour 20 minutes, basting occasionally with remaining
marinade mixture. Let roast rest for 15 minutes
Serve with red wine, such as Syrah.