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|02-18-2016, 09:15 AM||#1|
Join Date: Aug 2011
Location: Laurel Hill
Venison tri-tip roast
I did my two tri-tips yesterday, with mushrooms and mashed taters. This deer was small, so I cooked both roasts. Mrs Sj1 has always insisted that she wouldn't like venison, so I made her an offer she couldn't refuse (She's Italian):
Diced garlic, sea salt, and cracked black pepper pressed into the roast.
Clarified butter in the pan, heated to a medium temperature.
I seared the roasts in a saute pan, and when they were nice and crispy on the outside, I removed the roasts, and hit it with the mushrooms.
When the shrooms were half cooked, I deglazed with water, (I knew the meat would flavor it during cooking).
Then, it all went into the oven at 425. Pulled out after about 15 minutes. It was a bit overdone for my taste.
I thickened the gravy with flour, using the pan drippings and clarified butter as a roux. The potatoes were flawless.
Mama likes venison now.
Sorry, it didn't last long enough for pictures.
|02-18-2016, 09:35 AM||#2|
Join Date: Jun 2011
Location: Pensacola FL
man that sounds very good! too bad no pics
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