23 May 2011

Moroccan-style venison roast

This recipe will knock your taste buds into orbit!      
The combination of cilantro, garlic, olives and salt-preserved lemons is a refined combination of delicacy, punch, and something unusual.  Serve with a crusty bread and herbed couscous, and make rhubarb clafoutis for dessert.  Although there are numerous steps, this is actually a fairly uncomplicated recipe.  Try it once, and you'll definitely make it again!


INGREDIENTS
  • ~2-3 lbs. meat, fresh or thawed* 
  • 1 bunch fresh cilantro (minced)
  • 3-4 cloves garlic (minced)
  • 1 large onion (minced)
  • Zest of 1 lemon
  • Juice of 1 lemon (or 6 T lemon juice)
  • Ground black pepper & salt (to taste)
  • Olive oil
  • 8-12 plain green olives (without pimento or other stuffings)
  • 1 preserved lemon (See this post for instructions on how to make your own!)
  • Cooking string (to tie roast together after stuffing)
PREPARATION
  • For venison, thaw 1 day in advance.
  • Brine for ~12-24 hours, depending on desired level of saltiness.
  • Pre-heat oven (or toaster oven - we love ours!) to 350 °F.
  • Turn roast "upside down" and cut approximately 1/2 way into meat.  
  • Fill cavity with cilantro, garlic, a dash of salt, and enough lemon juice to make a paste.
  • Roll roast back together, tie with string, and set right-side up in a baking dish (ideally one with a lid).
  • Drizzle surface of meat with olive oil and fresh-ground pepper.
  • Cover with minced onion.
  • Fill baking dish up ~1/2 way (or more) with hot water.  
  • Put on the lid, place in the oven, and cook for ~45 minutes-1 hour.
  • Remove from oven, and remove most of the liquid to a pot.  Simmer to reduce juices.
  • Place green olives and preserved lemon in baking dish.  
  • Return to oven without the lid until meat reaches 120 °F (for rare-medium rare venison), which is approximately 15-20 minutes more.
  • Use a meat thermometer to determine when the meat is cooked to your taste.
NOTES
  • *Venison, chicken or fish are well complimented by the spices.  
  • Adjust cooking time according to type of meat, and desired degree of "done-ness".
  • Serve with a cold dry white wine.  We had this with a 2008 Columbia Valley semillon, which complimented the citrus and cilantro punch. 
SOURCE NOTES

  • Couscous from Marché Label Terre (385 Rue Soumande)
  • Venison was wild-harvested.  Yes, we hunt.  I'll be posting soon with more information about wild-harvested meat.
  • If a reader knows where to purchase preserved lemons locally, please let me know.

1 comment:

M said...

Il y a bien un lecteur qui souhaiterait t'aider, mais il lui manque le lien vers le "preserved lemon"... En attendant, je n'ai aucune idée de ce que ça peut bien être ! Du citron confit ??

Sinon, voilà bien le genre de recette qui me fait saliver d'avance, même si je n'ai pas du tout la patience nécessaire (ou simplement le sens de l'organisation) pour la préparer !

Et c'est en partie la raison pour laquelle je vais souvent au restaurant (ah... Notre bonne vieille ville de Lyon nous manque beaucoup...)
Prochaine étape donc : trouver un resto qui nous prépare du rôti de chevreuil à la marocaine, afin d'envoyer nos papilles gustatives en orbite !

M

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