Roast Deer Witloof Recipe
Ingredients
3 tbsp (45 ml) peanut oil
2 tbsp (30 ml) butter
3 lb (1.4 kg) roast of deer
Salt and pepper
2 Cups (500 ml) beef stock
1/2 tsp (2 ml) nutmeg
1 garlic clove, finely sliced
2 tsp (10 ml) chopped parsley
6 endives, halved
Directions
– Preheat oven to 400 °F (205 °C).
– In a stove-top casserole, heat oil and melt butter. Sear roast on all sides, season with salt and pepper, then cook in oven 15 minutes per pound (per 450 g) for rare meat.
– Fifteen minutes into cooking process, add beef stock, nutmeg, garlic, and parsley and continue cooking.
– Twenty-five minutes into cooking process, add endives to braise in the cooking juices.
– When cooked, let roast stand for 10 minutes, then carve. Serve with braised endives, and baste with cooking juices before serving.
– In a stove-top casserole, heat oil and melt butter. Sear roast on all sides, season with salt and pepper, then cook in oven 15 minutes per pound (per 450 g) for rare meat.
– Fifteen minutes into cooking process, add beef stock, nutmeg, garlic, and parsley and continue cooking.
– Twenty-five minutes into cooking process, add endives to braise in the cooking juices.
– When cooked, let roast stand for 10 minutes, then carve. Serve with braised endives, and baste with cooking juices before serving.
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