venison roast with juniper berry rub

Name: Venison Roast with Juniper Berry Rub
Prep time: 15 min
Cook time: 1 h
Yield: 3
Cuisine: American
Ingredients: 1 tablespoon(s) dried juniper berries; 1 clove(s) garlic; 1 teaspoon(s) cayenne pepper; 1 teaspoon(s) cumin seeds; 1 teaspoon(s) onion flakes, dehydrated; 1 pound(s) venison rump roast; 1 tablespoon(s) grapeseed oil; 1 cup(s) boiling water

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Beth Renzetti

Updated on Aug 16, 2014

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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By Dolly and Annie Watts
Published by Arsenal Pulp Press, Vancouver (www.arsenalpulp.com)
Read more at http://indiancountrytodaymedianetwork.com/2013/12/30/traditional-food-makes-comeback-pacific-northwest-152903

prep time 15 Min

cook time 1 Hr

method Roast

yield 3-4 serving(s)

Ingredients

1 tablespoon dried juniper berries
1 clove garlic
1 teaspoon cayenne pepper
1 teaspoon cumin seeds
1 teaspoon onion flakes, dehydrated
1 pound venison rump roast
1 tablespoon grapeseed oil
1 cup boiling water

How To Make venison roast with juniper berry rub

Step 1

Preheat oven to 350°F (180° C). Crush the berries, garlic, cayenne pepper, cumin seeds, and onion flakes in a mortar.

Step 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.
Step 3

Put roast in a roasting pan and add the boiling water, then roast for 1 hour, basting at least 4 times.
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