Venison Crown Roast Recipe

Pan size: roasting pan Temp: 450°F degrees for first 15 min. then lower heat to 350°F Cooking time:12 to 14 minutes per pounds Servings: 2 pounds per person

Venison Crown Roast Baking Directions

1 rib rack of venison
1 pound of peppered bacon - thick cup
4 to 5 tablespoons butter, melted

It is easy to prepare the meat. The backbone must be cut with a saw between each rib portion enough so the ribs can be bent and then tied into a crown. Cut the rib bones long so you can curve them dramatically outward and the meat section is turned to the center.

Be sure you to remove as much fat as you can from the venison roast, and then place peppered bacon over the chops.

Preheat oven. Spray the roasting pan with a cooking spray, place venison roast in roasting pan, coat with the butter and sprinkle with pepper. Roast for 15 minutes. Lower heat to 350 F. and continue to roast 12 to 14 minutes per pound - NO LONGER. Baste venison roast occasionally.

While the venison is roasting begin to prepare a Cumberland Sauce. There is an excellent on in the Joy of Cooking or you can use this as well.

1-1/2 cups red wine
1 half cup brown sugar
1 quarter tsp. cloves
1 quarter tsp. ginger
1 quarter tsp. pepper
1 cup currant or plum jelly
1 tsp. thyme
salt
thickening, mix 1 tsp. corn starch with a small amount of cold water.