Venison RoastUnless I make venison roast in a crock pot, I nearly always use a roasting bag because of the leanness of the meat. You need to ensure it doesn't dry out. I'll try to be exact with measurements. Marinade 1 1/2 C dry red wine 1/2 C packed brown sugar 1/2 oz fresh rosemary sprigs, cut into 1 inch pieces (about 1/2 C) 4-5 garlic cloves, crushed or pressed (garlic press is best for this) 1/2 tsp fresh ground pepper 2-3 lb venison roast
Simply combine all of the marinade ingredients, stirring to dissolve the sugar and pour into roasting bag, with roast. Refrigerate for at least a few hours but preferably overnight. (Someone once told me the key to a good marinade is to think of it as a threesome...all night is best but even 1/2 an hour is good!! ) Bake at 350, about an hour. I think it's about 20-30 minutes per pound for venison. Pork roast2 tbs. vegetable oil 1 2lb. boneless pork butt roast 1 C diced carrot 3/4 C minced peeled onion 1/2 cup diced celery 3 C chicken stock 2 tbs. chopped fresh rosemary, divided 1/2 teaspoon salt 2 tbs unsalted butter
Directions Preheat oven to 325°F. Heat oil in a heavy ovenproof pan over high heat. Add pork roast and sear on all sides, browning well. Remove roast and discard remaining fat. Reduce heat to low, add carrot, onion and celery, and cook, stirring, for 1 minute. Return roast to pan, pour on stock, and add half the rosemary and the salt. Cover tightly and place in oven for 1¼ hours, turning roast every 20 minutes. Transfer the roast to a cutting board and the liquid to a saucepan. Cook liquid over high heat until it starts to thicken but has not yet reached a sauce like consistency. Remove from heat and whisk in butter. Strain into a gravy boat and add remaining rosemary. | 
