|
Finely crush the peppercorns, juniper berries,
fennel seeds, and thyme in in a mortar, or grind in a spice grinder (a
well-cleaned coffee grinder works too).
Mix with ground spices with 4-5 tablespoons of
the olive oil and rub all over the venison. Cover and let stand in the
refrigerator for 6 to 12 hours. Remove the venison from the refrigerator
long enough to come to room temperature before cooking.
Preheat the oven to 350º F. Heat the
remaining oil In a large skillet (cast iron works best), and brown the
roast on all sides. Place on a rack in a roasting pan and roast in the
oven for about 50 minutes for medium-rare and 6 or 7 minutes longer for
medium-done. Remove the venison from the oven, cover loosely with
aluminum foil, and let stand for 5 minutes before slicing. The
5-minute resting time is very important - don't skip it. |
