Thursday, January 5, 2012

Salt Crusted Venison Roast

This one will cause some to doubt your cooking abilities, until they taste it! The fact that it requires 2 pounds of salt turns some people off, but don't worry, the meat will not be salty!

Remember, you can always substitute beef for venison.


  • A 2 pound venison roast
  • 2 pounds salt
  • 1 1/2 cups water
  • 1/3 cup olive oil
  • 1 small onion diced
  • 1 Tbs. dried basil
  • 2 tsp garlic powder
  • 1 tsp dried marjoram
  • 1 tsp black pepper
  • 1/2 tsp dried thyme

What a beautiful roast!
Mix oil, onion, basil, garlic powder, marjoram, pepper, and thyme in a gallon Ziploc bag. Place roast in bag and coat with oil mixture.

 Let marinade in refrigerator overnight. This is not just to flavor the meat. Soaking the roast in oil will create a barrier that will limit the amount of salt that can permeate the meat.

Mix the salt and water in a large bowl.

Line a roasting pan with aluminum foil.

On the aluminum foil, make a bed of salt about half an inch deep. Place the roast on the salt bed.

Cover the rest of the roast with salt. Pat it down tight.

Bake for an hour at 350 degrees. The salt will crack in a few places. After the hour is up, put a meat thermometer into a crack to check for doneness. It is done when the center is 140 degrees, medium rare.

After it is done, let it sit for ten minutes. Remove the salt crust. You will notice that the meat shrank inside the salt crust. This creates a steam chamber that the meat is cooked in. It also helps seal in the juices.

 Your roast will not have that pretty brown look to it. Don't be discouraged. The salt has protected the outside from the searing heat. This way the roast is perfectly tender from the outside in.

I ate mine with mashed sweet potatoes. My wife and I agreed that the meal needed something green like brussel sprouts or broccoli to make it perfect.

The meat was perfectly tender and flavorful. It had the texture of prime rib.

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