Hits & Misses November 2020 (609 views)

I'm making lasagna for Christmas so will have to take a look at this recipe as it's just DH and me.

Recipes worth making again -
Using my garden tomatillos - Tomatillo Chicken Stew from All Recipes
Spinach Enchiladas with Tomatillo Sauce from the Enchilada Queen

A surprise success, I desperately needed a pie crust for Thanksgiving -Foolproof All Butter Dough for a Single-Crust Pie from America's Test Kitchen - so easy and good that I may swear off premade pie crusts.

The venison leg recipe I posted here somewhere with my comments/changes. EXCELLENT. You can sub any animal leg or roast you want.
honest-food.net/roast-venison-recipe-dumplings/

Roast Leg of Venison
You will want to do this only with a young deer or antelope, preferably a doe or yearling. For non-hunters, a leg of lamb or goat also works well. Don't try this recipe with larger, older animals, which will be too large and too tough. A good gauge is weight: The leg should never weigh more than 8 pounds.

Author: Hank Shaw
Ingredients

1 hind leg of venison, shank removed
Salt
6 to 8 garlic cloves, peeled and cut into thick slivers
1/4 cup squash seed oil or other flavorful oil
About 1 cup of red wine, stock or water
2 tablespoons minced sage
2 tablespoons freshly ground black pepper

Instructions

Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting board for 30 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 450°F. Take a sharp knife with a narrow point and jab holes all over the leg of venison, tucking a sliver of garlic into each hole. You can use more or less garlic, depending on your taste.
Pat the venison dry, then massage the oil all over it. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You just want to limit the amount of smoke you will be producing. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes.
Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the spices at this point prevents them from burning.
Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. I pull mine at 130°F, which is closer to medium. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. How long will this take? At least 25 more minutes, and up to another hour. Check the temperature after 25 minutes, then every 10 minutes after that. A general rule is about 20 minutes per pound at 350°F.
When the venison has hit the temperature you want, move it to a cutting board and tent it loosely with foil. Don't carve it for at least 10 minutes; I wait a full 20 minutes. Carve and serve.