A friend gave me a venison roast to try out. I'd never cooked a piece of meat that large and I wasn't quite sure what to do. I marinated it overnight in Sprite and vinegar and then seasoned it well and seared it on high heat.
Brown on all sides:
Braise in the oven with veggies in a roasting bag:
Ingredients for the sauce: butter, garlic puree, red wine, beef stock, demi-glace. Combine and reduce.
I bought this cool leave-in thermometer that hangs out the door of the oven while cooking. It makes it really convenient to bring the roast to the correct temperature.
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