Since preparing a memorable meal involves a bit of effort, I like to serve dishes guests can’t order in most restaurants. To do this, I like to lean on California native herbs straight out of my yard and gamey meats such as elk, venison, or wild fish.
Venison can be hard to find in Los Angeles. I get mine at Harmony Farms in La Crescenta.
Here’s my recipe for roasting venison
- Marinate 1-lb slab of tenderloin venison for 24 hours in Zip-loc bag filled with:
- One cup fresh orange juice.
- ½-cup olive oil
- ½-cup Moose Drool Beer
- Black sage
- After marinating, empty the venison, including marinade sauce into large cast iron baking pot.
- Top off marinade with cooking sherry and additional beer.
- Add fresh vegetables, including pearl onions, carrots, and Brussels sprouts.
- Add ½ cup wild rice.
- Cover pot and bake in oven at 350°F for 30-40 minutes
- Remove pot from oven and sample for flavor.
- Move pot to stovetop and simmer until cooked to satisfaction.
- Serve thin slices of venison roast with rice and vegetables on the side.