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porchetta style roast venison

I read about this recipe for porchetta style roast pork somewhere.  I cannot find the reference other then it was two recipes combined from Bon Appetit.  We had finished all the wild hog in the freezer so I decided to try it with two venison necks because that is all I had.  For a Friday dinner, where I needed something that was not too much work, this was lovely.

Porchetta style roast venison

3 to 4 venison neck (two)

olive oil

4 or 5 cloves of garlic






Preheat the oven to 450 degrees.  Rub the venison down with olive oil.  Sprinkle basil, thyme, and oregano over.  Sprinkle with salt and pepper.  Put in a pan and cover.  Roast for 20 minutes.  Turn the temperature down to 300 degrees. Roast another 30 to 60 minutes.   

If you are using pork or heavier quantities, let the roasting at 300 degrees go on longer.  Up to 3 1/2 hours for a 5 pound pork roast.

I served it with polenta and it was quite yummy.  I think the leftovers were even better but I have to admit that it was tasty enough that leftovers were hard to come by.  Leftovers are a good reason to roast a larger piece of meat.

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