Red Barn Deer Processing Recipes

Patty's Venison With Cumberland Sauce

Ingredients:

1 lb carrots

1 lb onion

1/2 lb celery

4 TBS oil

2 quarts vinegar

1 quart red wine

1 TBS chopped parsley

3 bay leaves

1 TBS thyme

1 TBS allspice

1 tsp salt

1 tsp pepper

1 large Red Barn Venison roast

Directions:

Chopped vegetables and cook gently until tender in oil. Add other ingredients and boil for 1/2 hour.

Set aside to cool thoroughly before using. Marinate Red Barn Venison in cold liquid for at least

36 hours, turning frequently. After removing meat from the marinate, wipe it with a dry cloth before cooking.

Season roast with salt and pepper.

Cook in 400° F oven for 15 minutes per pound, basting with 1 cup marinate mixed with 1/4 butter frequently

Serve with Cumberland Sauce

3 shallots very finely chopped

1 orange

1 lemon

pinch powered sugar

1/4 tsp cayenne

6 TBS red currant jelly

Cook shallots for 2 minutes. Cook zest of orange and lemon in 1/2 cup water for 5 minutes.

Drain well. Add juice and remaining ingredients. Pour over meat.