- 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
- 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.
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.
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.