This is for the chef who prefers it plan and simple. The only ingredients are 1 to 2 tablespoons olive oil, 1 boneless venison sirloin, rolled to round, 3 to 6 cm thick, which can serve four to eight people, depending on how many figure conscious ladies are in attendance.
Heat oven to 250 degrees. Heat oil over medium-high heat in skillet. Add roast and seal it on all sides. Place roast in roasting pan. Roast to desired doneness, 40 to 50 minutes per kg. Remove roast from oven and allow meat to rest for 10 minutes to allow the juices to introduce themselves to each other before carving.
The Missus will be happy to notice that it contains a mere 146 calories 146 per portion and 0 g carbohydrate, while the fat is a mere 4 g, the cholesterol is 95 mg, sodium content is 46 mg and the protein content is 26 g.
Slightly richer is Aunt Martha's marinade which may be added.
The following is required:
1 Ãƒâ€šÃ‚Â½ cups dry red wine
Ãƒâ€šÃ‚Â½ cup packed brown sugar
Ãƒâ€šÃ‚Â½ cup fresh rosemary sprigs, cut into small pieces
4 to 5 cloves garlic, crushed
Ãƒâ€šÃ‚Â½ teaspoon freshly ground pepper
Sirloin same as above
Combine all marinade ingredients and stir to dissolve sugar. Place roast in large sealable plastic bag. Add marinade, seal bag and turn to coat roast. Refrigerate roast overnight, turning bag occasionally.
Prepare grill for medium direct heat. Drain and reserve marinade from roast. Strain marinade through fine-mesh sieve, if desired. Grill roast, covered for 30-40 minutes for medium-rare, or until desired doneness, turning roast and basting with reserved marinade every 10 minutes. Cover with foil. Let roast stand for 10 minutes to allow for internal action before carving.
The Missus will not be too concerned that the calories have shot up to 224 per portion, while the carbohydrates jumped from 0 to 15 g. At least the cholesterol remained at 95 mg, the sodium increased slightly to 54 mg, the protein content remained constant and otherwise there was hardly any detectable movement.
[ Back ]