Oven Baked Venison Roasts
PAN SEAR on stove top: Remove Venison roast from frig (RETAIN/save marinade for later). Brush roast with 2 Tablespoons of Olive Oil and rub/pat in 1 Tablespoon of Mickey & T's Wild Game Rub. Place in Dutch Oven on High heat (with a little added oil). Turning on all 4 sides until pan-seared and browned.
Add the Marinade to the bottom of the pan (optional sprig of rosemary) and cover with tight lid.
Bake for 40-45 minutes at 350 degrees or until done (Internal Temperature with meat thermometer will be 170 degrees for well done; lower temps for medium rare as pictured above).
Braised Venison Tenderloin or Steaks
• Large Roasting Pan /Preheat oven to 350 degrees
• 1-2 Cups of Water
• 1/2 Cup Vegetable Oil or 1/4 C Butter Flavored Crisco
• 1 13-15 lb Turkey (washed, cleaned & pat dry)
• 2-3 Tablespoons of Mickey & T's Wild Game Rub
Use Salt on the inside of the cavity of the bird to clean, rinse, and then salt the inside cavity again to draw juices inward. Don't salt the outside since it drys out meat/ and makes the white meat of the turkey even drier.
Make sure the cleaned turkey is dry, brush on oil or rub on Crisco. Sprinkle on the Wild Game spice, rub or pat onto turkey. Ensure you have covered the breast and legs with RUB. Add 1-2 cups of water to bottom of Roaster and bake until done.
Rubs (with no salt) seal in juices and bring flavor to the white meat. Flavorful, not the same ol' dry turkey.
Photo of Turkey Breast (Sliced) with Wild Game Spices
(White meat, moist and flavorful)
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Mickey and T's recipes.