Venison With Juniper Berries Sour Cherry Sauce And Pumpkin Mash Recipes

VENISON ROAST WITH JUNIPER BERRY RUB

Venison Roast with Juniper Berry Rub image

I found this while researching PNW foods/recipes. It can be found in 'Where People Feast - An Indigenous Peoples' Cookbook'. By Dolly and Annie Watts. Published by Arsenal Pulp Press, Vancouver (www.arsenalpulp.com). Juniper berries have a bittersweet pine flavor with a peppery aftertaste.

Provided by Beth Renzetti

Time 1h15m

Number Of Ingredients 8

Ingredients

1 Tbsp dried juniper berries
1 clove garlic
1 tsp cayenne pepper
1 tsp cumin seeds
1 tsp onion flakes, dehydrated
1 lb venison rump roast
1 Tbsp grapeseed oil
1 c boiling water

Steps:

1. Preheat oven to 350°F (180° C). Crush the berries, garlic, cayenne pepper, cumin seeds, and onion flakes in a mortar.
2. Rub the crushed spices onto the roast and then pan-sear the roast in a hot frying pan with the oil to lock in the juices.
3. Put roast in a roasting pan and add the boiling water, then roast for 1 hour, basting at least 4 times.

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