Game meat is always leaner than domestic meat, so special care must be taken when roasting to prevent it from drying out. Larding it with bacon or pork fat is a traditional method, and it's important to never cook it past medium.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2007
- 2 slices bacon
- 2 cloves garlic minced
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon pepper
- 2 lbs bison rib eye or bottom round roast
- 2 lbs venison rib eye or bottom round roast
- 1 onion chopped
- 2 bay leaves
- 1 1/2 cup dry red wine
- 2 cups pearl onions (1 pkg 10 oz/284 g)
- 2 tablespoons bacon fat
- 2 tablespoons vegetable oil
- 3/4 teaspoons salt
- 3 tablespoons butter
- 2 tablespoons granulated sugar
- 2 tablespoons finely chopped fresh parsley
MethodCut each slice bacon in half lengthwise; cut in half crosswise. In small bowl, combine garlic, thyme and pepper. One at a time, coat bacon strip in garlic mixture. Cut 8 slits in roast with thin knife; insert bacon into slits.
Place roast in sealable plastic bag; add onion, bay leaves and wine. Seal and marinate in refrigerator for 6 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
In heatproof bowl, cover pearl onions with boiling water; let stand for 1 minute. Drain and peel; set aside.
Remove roast from marinade, reserving solids and liquid separately. Place solids in roasting pan; pour in 1 cup (250 mL) water. Set aside.
In skillet, heat bacon fat over high heat; brown roast all over. Place on roasting rack over liquid in roasting pan; sprinkle with half of the salt. Cover loosely with foil. Roast in 300°F (150°C) oven for about 1-1/2 hours or until meat thermometer inserted in centre reads 125° to 140°F (53° to 60°C) for rare to medium. Do not cook beyond medium. Transfer to warm platter and tent with foil; let stand for about 10 minutes before carving.
Meanwhile, pour fat from skillet. Melt butter over medium-high heat; brown pearl onions. With slotted spoon, transfer onions to bowl.
Add sugar to skillet; stir over medium heat until nutty brown, about 5 minutes. Add reserved marinade and remaining salt ; bring to boil over high heat and boil until reduced by half to about 2/3 cup (150 mL), about 5 minutes. Strain through fine sieve or cheesecloth into small saucepan.
Strain liquid in roasting pan into glass measure, adding enough water if necessary to make 1/2 cup (125 mL); add to saucepan and bring to boil.
Add onions; cover and cook over medium heat until tender, 5 to 10 minutes. Stir in parsley. Spoon a little sauce over roast slices; serve with remaining sauce.
Nutritional facts Per serving: about
- Sodium 348 mg
- Protein 27 g
- Calories 277.0
- Total fat 14 g
- Cholesterol 90 mg
- Saturated fat 7 g
- Total carbohydrate 6 g
- Iron 26.0
- Fibre 0.0
- Folate 4.0
- Sodium 0.0
- Sugars 0.0
- Calcium 2.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 5.0
- Vitamin C 5.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0