Oven Roasted Tenderloin Beef Pork Even Venison Recipes

Steps:

• Preheat oven to 250 degrees F.
• Combine all spices & herbs, mixing well.
• Brush the Tenderloin with the Olive Oil, to coat.
• Press the rub on all sides of the meat.
• Roast 1.5 to 2 hrs, using a meat thermometer to determine how well done you prefer it. (Beef = 120 for rare, etc., consult USDA guidelines for other types of meat for your own safety).
• Remove to a carving board, from oven, and cover with foil.
• Let rest 10 minutes before carving.

Steps:

• preheat oven to 200 degrees F.
• rinse roast under running water and pat dry with paper towels.
• coat the roast all over with oil, using 2-3 tbls.
• sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
• heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
• insert a meat thermometer into the roast and put skillet and roast in the oven.
• roast until the meat has reached 135-145 degrees, about 4 hours.
• remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• slice and serve the roast.

Steps:

• Cut venison into 1-inch cubes.
• In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp.
• Remove bacon, crumble, and set aside.
• In a bowl or other container, mix all ingredients except venison and rice.
• Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper).
• Drain venison and brown it in bacon drippings.
• Pour off dripping and liquid.
• Add bowlful of ingredients to venison.
• Stir well.
• Cover tightly and simmer about 1 hour, or until meat is tender.
• Stir occasionally.
• Cook rice.
• Serve barbecued venison on rice.
• Serves 7 or 8 Comment: Tough meat should be marinaded overnight.
• The early settlers used ordinary milk.
• Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so.
• You may prefer it to other marinades because it doesn't flavor the meat.
• Or, use your favorite marinade.
• This recipe can also be used for other game, domestic meat, and fowl.