240 Min
GF
NF
Roasted Wild Venison
Hunting season in Texas has begun, and on a recent visit to Mary’s Ranch in nearby Navasota, I was presented with the leg of a young deer shot hours before on the ranch. If one must eat meat, this is the best way to do it — an animal in the wild, not held captive in some factory farm like many of the animals we eat on a normal basis. Though I have reduced my meat consumption tremendously, when I do indulge, I pay close attention to the provenance of the meat.
In an effort to honor the deer’s life, I went on to marinate it in a medieval spice — kalonji — that adds a subtly smoky flavor to roasted meats. Kalonji pairs beautifully with warm aromatic spices such as cinnamon and cardamom, which in turn create a delicious marinade for slow-cooked meats. This recipe also works beautifully with a leg of lamb.
Hunting season in Texas has begun, and on a recent visit to Mary’s Ranch in nearby Navasota, I was presented with the leg of a young deer shot hours before on the ranch. If one must eat meat, this is the best way to do it — an animal in the wild, not held captive in some factory farm like many of the animals we eat on a normal basis. Though I have reduced my meat consumption tremendously, when I do indulge, I pay close attention to the provenance of the meat.
In an effort to honor the deer’s life, I went on to marinate it in a medieval spice — kalonji — that adds a subtly smoky flavor to roasted meats. Kalonji pairs beautifully with warm aromatic spices such as cinnamon and cardamom, which in turn create a delicious marinade for slow-cooked meats. This recipe also works beautifully with a leg of lamb.
4 Hours
8
Notes & Variations
- Amchur is dried green mango — the enzymes in mango work as a meat tenderizer during marination. The venison can rest in the marinade for up to 24 hours.
- Kalonji, or nigella seeds, have an incredible smoky flavor that works really well with slow-cooked meats.
- The cooking times of the meat will vary depending on how young the animal is — the older the animal, the tougher the meat and the longer it will take to cook.
- Serve the venison with cranberry or mango chutney.
Notes & Variations
- Amchur is dried green mango — the enzymes in mango work as a meat tenderizer during marination. The venison can rest in the marinade for up to 24 hours.
- Kalonji, or nigella seeds, have an incredible smoky flavor that works really well with slow-cooked meats.
- The cooking times of the meat will vary depending on how young the animal is — the older the animal, the tougher the meat and the longer it will take to cook.
- Serve the venison with cranberry or mango chutney.
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Roasted & wild is the way to go.
We encourage you to eat wildly, start with these recipes!
WILD IS ALWAYS BETTER
