Roast Saddle of Venison with Wild Rice and Juniper Berries

The gray-blue aromatic juniper berries were prized in Native American culture as a secret ingredient of so many of their varied and succulent recipes. The distinctive flavors of trout, elk, bear, and venison were enhanced with this woodsy fragrance. Also a popular winter flavoring widely used in tea and natural medicines as well as to add flavor to smoking mixtures.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

• One 5-pound saddle of venison, dressed and served for easy carving
• dried juniper berries
• peppercorns
• 6-8 strips thick sliced bacon
• Basting Marinade:
• 2 tablespoons honey or maple syrup
• 2 cups of cider

Preparation:

Stud the saddle of venison with juniper berries and peppercorns. Lay the bacon strips over and secure with toothpicks. Stand the venison on a rack in a large Dutch oven or place on the grill with indirect heat. Prepare the basting marinade by simmering the honey or maple syrup in the cider in a small pan until it is well dissolved and steaming. Roast venison, basting often, for 1 1/2 hours in a preheated medium hot Dutch oven or on your grill with indirect heat. Cool the roast for 20 minutes. Carve, serving one rib per portion. Serve on a bed of wild rice, together with the pan drippings.

Can be cooked on a rotisserie spit instead over a very slow open fire.

I have put my Dutch oven straight on the grill for this one also.

P.S. This is a Cree Indian recipe. I have used gin when I could not find juniper berries, gives the same flavor when mixed in the basting mix.

User Reviews