Roast Bison or Venison with Red Wine and Onion Jus

By The Canadian Living Test Kitchen

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Roast Bison or Venison with Red Wine and Onion Jus

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	277277 cal
pro	27 g27g pro
total fat	14 g14g total fat
sat. fat	7 g7g sat. fat
carb	6 g6g carb
fibre	1 g1g fibre
chol	90 mg90mg chol
sodium	348 mg348mg sodium
% RDI:	-
calcium	22 calcium
iron	2626 iron
vit A	55 vit A
vit C	55 vit C
folate	44 folate

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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.

Ingredients

2 slices thick-cut bacon 2 2slices slicesthick-cut bacon
2 cloves garlic , minced2 2cloves garlic, minced
2 tsp minced fresh thyme 2 2tsp tspminced fresh thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 2lb lbbison or venison, rib eye or bottom round roast
1 onion , chopped1 1oniononions, chopped
2 bay leaves 2 2bay leafbay leaves
1-1/2 cups dry red wine 1-1/2 1-1/2cups cupsdry red wine
2 2cups cupspearl onionpearl onions, (1 pkg 10 oz/284 g)
2 tbsp bacon fat 2 2tbsp tbspbacon fatbacon fat or vegetable oil
3/4 tsp salt 3/4 3/4tsp tspsalt
3 tbsp butter 3 3tbsp tbspbutter
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp finely chopped fresh parsley 2 2tbsp tbspfinely chopped fresh parsley

Preparation

Cut 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.

Source : Canadian Living Magazine: October 2007