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Sunday, June 9, 2013

Bacon-Wrapped Venison Roast

My hubby completely authored this recipe. When he gets in the mood to cook, he spends at least an hour "researching." He'll either sit down with a stack of our cookbooks, or peruse cooking sites on the Internet until he finds what he wants. In this case, he read dozens of venison roast recipes, then cobbled together his favorite ingredients and methods from each to create this: total Sunday dinner success. It was well worth the four-hour (not kidding) wait.

I have since made this roast countless times for Sunday dinner.  It is Summer as I write this, so I am cooking it in the crockpot instead of the roasting pan--then I don't have to heat up my whole house with the oven.

Rub the roast down with your flour, spices, and herbs, then brown
every side in garlic and butter (I used olive oil in this instance).
Cast iron skillet: accept no substitutions.
{Bobby Flay 12-In. Cast-Iron Skillet }
I used to put apple wedges around the roast, but now I blend up
an entire apple in my Vitamix blender (yes, I am bragging).
In the crockpot, I drizzle olive oil, then chopped up potatoes and
onions, then the bottom layer of bacon, then the browned roast, and
then I coat the browned roast with the minced apples.  Like so . . .
Finally, wrap the top of the roast in bacon, then pour in a cup of
beef broth and slowly roast on low for three hours.
So tender and flavorful when it's done!
Delicious with fresh salad and homemade bread.  If you happen to
have pie for dessert, you are officially eating the most celestial
meal possible . . . which is why we have roast on Sundays after church.

{If you don't have a tender venison roast in your freezer, you could probably make it almost as good with beef}.