Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following Peppered Antelope Roast Recipe is from “Big Game Recipes.”
This recipe uses the low-temperature roasting method. Substitute a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.
• 2 medium cloves garlic
• 1 boneless rolled antelope or deer top round roast or other suitable roast, 3 to 5 pounds
• Vegetable oil
• Cracked black pepper
• 8 to 10 slices bacon
1. Heat oven to 325 degrees.
2. Cut each garlic clove into four or five slivers. Make eight or ten shallow slits in roast. Insert a garlic sliver into each slit.
3. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast.
4. Cover roast with bacon slices.
5. Roast to desired doneness, 22 to 32 minutes per pound; remove roast when temperature is 5 degrees less than desired.
6. Allow meat to rest for 10 to 15 minutes before carving. Serve with pan juices.
More from Dressing & Cooking Wild Game:
Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.