Seared Venison Hindquarter Roast, Low and Slow

Ingredients

Serves 4-6

• 1 venison hindquarter roast (sirloin tip, top round, or rump), 2-3 lb, trimmed of silver skin
• Frisco Prime Rib & Roast Seasoning, enough to coat all sides
• 2 tablespoons vegetable oil or bacon grease
• 3 tablespoons butter
• 2 cloves garlic, smashed
• Optional: 4-5 strips bacon to lay over the top during roasting

The blend already has salt, so taste before adding more.

Steps

1. Trim off all the silver skin and as much of the hard white fat as you can, since venison fat tastes strong. Pat the roast dry. If it's uneven, tie it with twine so it cooks evenly.
2. Season all sides well with Prime Rib & Roast. Refrigerate uncovered 4-12 hours if you have the time, then let it sit out 30-45 minutes before cooking.
3. Heat the oven to 275F.
4. Heat the oil or bacon grease in a cast iron skillet over medium-high heat. Sear the roast 2-3 minutes per side until well browned. Keep the heat in check so the sugar in the blend browns instead of burning.
5. Turn the heat down to low. Add the butter and garlic and spoon the melted butter over the roast for about 1 minute.
6. If you're using bacon, lay the strips over the top. Put the skillet in the oven with a probe thermometer in the center of the roast.
7. Roast at 275F, roughly 20-25 minutes per pound. Venison is very lean and cooks faster than you'd expect, so start checking early and go by temperature:
   • Rare to medium-rare: pull at 120-125F (rests to about 130F)
   • Medium: pull at 130-135F (rests to about 140F)
   • The USDA safe minimum for whole cuts of venison and other game is 145F with a 3-minute rest. If you want that, pull at 145F. Past medium, lean venison dries out fast.
8. Tent with foil and rest 10-15 minutes.
9. Slice thin, against the grain, and spoon the butter from the skillet over the slices.