The deer roast was quite good.

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I will not take credit for this. The hunter who took it butchered it professionally. I do believe I have it that he does his own work. That and hunting deer in the mountains leads to a good taste. However, I thought I would describe how I cooked it and what I thought it tasted like and see if there is any advice. Not that any of you are opinionated or have preferences or anything. Ha!

I thawed the roast and let it sit for a day or two. I could probably let it age a bit longer though. I then took it out, created a 'covered roaster' out of tin foil. I sliced an onion in half, then cut coins off the middle sections. I set the roast on these thin coins and I did cut 4 slices in the top of the roast for the butter. Then I added two slats of butter to the top of the roast. I did not add salt, this was recommended against. I put the two larger onion parts on top of the roast. I rolled the 'roaster' shut and baked for about an hour on 300 F, then another hour on 350 F (my oven is cool or leaks heat I think, that is why the extra time).

To be honest, the first slice I neither liked or disliked. It reminded me of liver, though nowhere near as strong or even that irony tasting. I ate one of the onion halves with it. It is quite a dense meat, so it sat solid in my stomach for some time. I did notice a flavor that is quite unique. After 4 hours had passed, I decided to eat more of the roast so I heated it in the oven for a half an hour at 350 F. I cut another slice off, and took a wedge of onion and one of the coins. But this time I poured some of the juice mixed with the butter over the meat. That was wonderful. I am not sure if the extra cooking (could not have cooked much though) or more likely the 'pan sauce' was what did it. But even when I ran out of 'pan sauce' or simply had a bite without it the meat tasted better the second time. I went back for seconds.

It is a very different meat compared to lamb, beef, pork, or chicken. It does have a flavor unique to my tastes. The deer I have eaten before has not tasted this good, though I am not sure how well it was prepared in the field or in the kitchen. One trick I believe that works wonders is removing ALL of the fat. I may try it with other fats, in time. I may try to marinade it with wine as well, marinading it with vinegar does not seem wise. The meat is already a bit tacky and dry, and my experiments with vinegar and meat seem to increase that.

I have a little bit left to heat up and eat tomorrow. I am curious about what I might sense at that time. I now have elk thawing. I will probably let that thaw and then set for several days, three most likely, make that four since I will be having supper as a guest Sunday. My guess is that any new meat will take some familiarization. It will be good to be trying elk meat before I go hunt 500 pounds of it though. *grins*

Good night already.