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This Southern main features Roast. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Caribou Roast In Gin
Description
This Southern main features Roast. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Strips of bacon Marinade: 1 md Onion; chopped 6 Peppercorns 2 cl Garlic; minced 1 md Parsnip; diced 2 Ribs celery; chopped 1 c Cider Vinegar 1 c Beef bouillon 1 c Gin
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Combine all the marinade ingredients except the gin.
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Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool.
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Place roast in marinade to cover.
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Let stand refrigerated for 48 hours or more.
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Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon.
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Roast uncovered in a preheated 350 degree F.
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oven for 15 min per pound.
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Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings.
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Remove the roast and let sit 5-10 min before carving.
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With a little butter and flour make a gravy from the pan drippings and balance of the marinade.
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The gin is juniper flavored alcohol and juniper is a traditional game flavoring.
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The gin works quite well if you don't have any whole juniper berries available
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 54.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.7g4%
- Cholesterol 18.8mg7%
- Sodium 16.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, boiling, caribou, gin, main, roast, roasting, simmering, southern, title, vegan