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Roasted Venison With Green Chiles

Here's how you make Roasted Venison With Green Chiles
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 3/4 pound bacon (wild boar bacon, or use pancetta or country ham, diced)
  • 1 onion, cut in julienne slices
  • 3 or 4 poblano chiles, roasted and julienned
  • 1/2 teaspoon marjoram, fresh
  • 7 cloves garlic, roasted and peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 to 5 pounds venison (venison leg, butterflied or use 3 pound venison shoulder, butterflied)
  • 2 tablespoons olive oil
  • 2 tablespoons corn oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 400 degrees F.

  • Step 2: In a skillet saute the bacon until cooked; strain fat and reserve. Set aside bacon.

  • Step 3: In the same skillet over medium heat using 2 tablespoons of the bacon fat saute the onion for 5 minutes or until tender. Remove from heat.

  • Step 4: In a bowl combine the bacon, onion and the next 5 ingredients (-pepper) and spread over the cut side of the venison and then roll the meat back up to its original shape and tie with string. Sear venison in the combined oil until browned and then place in oven and roast for 20-30 minutes or until there is an internal temperature of 125 degrees F. Let rest for 5-10 minutes and cut into 1/2 inch thick slices across the grain.

We hope you enjoy this recipe!

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