1 / 3
by Adobestock/evgenyb
2 / 3
Don't let the title fool you — this Peppered Antelope Roast Recipe is equally delicious with deer, elk or moose roasts.
Photo courtesy Voyageur Press
3 / 3
"Dressing & Cooking Wild Game," by Teresa Marrone, is a complete guide to field dressing and cooking great-tasting big game, small game, upland birds and waterfowl. Color photographs, step-by-step instructions, and nutritional information make this book essential to preparing meals as memorable as the hunts that made them possible.
Cover courtesy Voyageur Press
2 hr
DURATION
1 hr 50 min
COOK TIME
10 min
PREP TIME
4 servings per pound
SERVINGS
Ingredients
- 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
Directions
- Heat oven to 325 degrees.
- Cut each garlic clove into four or five slivers. Make eight or ten shallow slits in roast. Insert a garlic sliver into each slit.
- Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast.
- Cover roast with bacon slices.
- Roast to desired doneness, 22 to 32 minutes per pound; remove roast when temperature is 5 degrees less than desired.
- Allow meat to rest for 10 to 15 minutes before carving. Serve with pan juices.
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.
More from Dressing & Cooking Wild Game:
• How to Cook Wild Game Meat
• Grilled Deer Loin Recipe with Brown Sugar Glaze
• Squirrel Brunswick Stew Recipe
• Cornbread Casserole Recipe with Doves
• Roast Duck Recipe with Pineapple
Reprinted with permission from Dressing & Cooking Wild Game by Teresa Marrone and published by Voyageur Press, 2014.
