Roasting Oven Environment
Adapted from Daniel Boulud
- 2-3 pound saddle of venison (Will vary depending on size of animal. Adjust ingredients accordingly)
- Sea salt and freshly ground black pepper
- 2 eggs
- 2 cups of mixed grains – crushed wheat, sunflower seeds, oats, etc.
- 12 large whole sage leaves
- 3/4 lb. sliced apple smoked bacon
- kitchen string
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 white onion, medium dice
- 2 large carrots, medium dice
- 2 celery stalks, medium dice
- 1 garlic clove, sliced
- 1 cup meat stock
Set venison roast onto work surface and season thoroughly with sea salt and pepper. Spread mixed grains out onto a sheet pan and set aside. Beat egg in bowl with fork. Spread egg wash onto both sides of the venison, roll the roast onto sheet pan with grains to coat and set back onto work surface.
Lay whole sage leaves perpendicular at intervals onto both coated grain sides of roast and wrap in bacon. Tie roast with string to secure bacon.
Place roasting pan in wood fired oven and heat, add olive oil and butter. Set roast into pan and brown slowly, basting frequently with heated oil and butter and rendered bacon fat to prevent burning.
Once nicely colored, add diced onion, carrots, celery and garlic and continue to cook until it reaches desired internal temperature. Tent with foil if necessary to prevent burning exterior of roast.