Venison Roast with Juniper Berry Rub

Beth Renzetti

By
@elmotoo

I found this while researching PNW foods/recipes. It can be found in 'Where People Feast – An Indigenous Peoples’ Cookbook'. By Dolly and Annie Watts. Published by Arsenal Pulp Press, Vancouver (www.arsenalpulp.com).

Juniper berries have a bittersweet pine flavor with a peppery aftertaste.


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Serves:

3-4

Prep:

15 Min

Cook:

1 Hr

Method:

Roast

Ingredients

1 Tbsp
dried juniper berries
1 clove
garlic
1 tsp
cayenne pepper
1 tsp
cumin seeds
1 tsp
onion flakes, dehydrated
1 lb
venison rump roast
1 Tbsp
grapeseed oil
1 c
boiling water

Directions Step-By-Step

1
Preheat oven to 350°F (180° C). Crush the berries, garlic, cayenne pepper, cumin seeds, and onion flakes in a mortar.
2
Rub the crushed spices onto the roast and then pan-sear the roast in a hot frying pan with the oil to lock in the juices.
3
Put roast in a roasting pan and add the boiling water, then roast for 1 hour, basting at least 4 times.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom
Hashtags: #indigenous, #PNW