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venison sirloin recipe

VENISON ROTI WITH A HARISSA HONEY GLAZE

Author: Larry White
Venison roast is marinated overnight in buttermilk, yogurt, onion, ginger, garlic, and spices, then roasted and finished with a harissa-honey glaze. Warm roti makes it an easy wrap, with room for eggs, cucumber, onion, cilantro, yogurt, or whatever else you want to pile in.
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Servings: 6 people
Prep Time: 30 minutes
Cook Time: 2 hours
Course: Main Course
Cuisine: Indian

Ingredients 

FOR THE VENISON

  • 1 - venison ball roast tied with butcher's twine (loin or tenderloin would work fine cooked no more than medium)
  • 1.5 cups buttermilk
  • 1.5 cups plain yogurt
  • 1 large onion, chopped
  • 1 tablespoon chopped ginger
  • 2 - chopped garlic cloves
  • 2 teaspoons cumin seeds
  • 1 teaspoon crushed juniper berries
  • 2 teaspoons kosher salt
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil divided
  • 1 teaspoon kosher salt

FOR THE HARISSA HONEY GLAZE

  • 3 tablespoons honey
  • 1.5 tablespoons harissa
  • 2 tablespoons olive oil

FOR THE ROTI

  • 2 cups all purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon baking powder
  • 1 cup plain yogurt don't use greek yogurt. It's too thick
  • 5 teaspoons olive oil for cooking the roti

OPTIONAL ROTI FILLINGS

  • sunny side eggs
  • sliced cucumbers
  • cilantro
  • red onions
  • yogurt mixed with sambal
  • avocado
  • sauteed bell peppers
  • roasted cherry tomatoes

Instructions

FOR THE VENISON

  • The day before you plan to eat, you need to marinade the meat. Combine all of the venison ingredients except for the last two in a blender and blend until smooth. Place the venison in a glass bowl or large freezer bag and add the blender contents. Marinate the meat overnight in the fridge.
  • Preheat your oven to 325 degrees.
  • Remove the venison from the marinade and rinse under cold water. Dry the meat thoroughly and let rest at room temperature for 30 minutes. Rub the meat with half of the olive oil and season with the salt. In a medium high pan add the remaining two tablespoons of olive oil and sear the meat on all sides until nicely browned.
  • Now place the meat in your oven and roast to an internal temperature of around 110 degrees and then glaze your venison with the honey harissa glaze. Put the meat back into the oven and cook until it reaches an internal temperature of 140 degrees for medium rare. Remove from the oven and let rest for 15 minutes before removing the butcher's twine and slicing.

FOR THE ROTI

  • Combine all of the dry ingredients in a bowl and mix until combine. Add the yogurt and mix with your hands until the dough just starts to form and come together. Transfer to a floured work surface and knead for about two minutes. Divide the dough into 5 pieces and roll out to around 1/8" thick.
  • Heat 1 tablespoon of the olive oil on medium-high heat. Cook the roti on each side for about two minutes or until nice and golden brown. Place the roti on a dry paper towel and then repeat with the rest of the dough.

NOTES

  • Marinate the venison overnight. Blend the marinade smooth and give the roast a full night in the fridge so the flavor has time to work into the meat.
  • Rinse and dry it well. After marinating, rinse the roast under cold water, dry it thoroughly, and let it sit out for about 30 minutes before searing so it browns better.
  • Sear before roasting. Brown the venison well on all sides first, then move it to the oven so the outside builds some color before the glaze goes on.
  • Glaze near the end. Roast to about 110 F first, brush on the harissa-honey glaze, then finish to about 140 F for medium-rare.
  • Rest before slicing. Give the roast about 15 minutes before cutting so the juices stay in the meat.
  • Keep the roti dough simple. Mix just until it comes together, knead only about 2 minutes, and roll it to around 1/8 inch thick so it cooks fast and stays flexible.
  • Cook the roti hot and quick. Use medium-high heat with a little olive oil and cook each piece about 2 minutes per side until golden brown.
 

Nutrition

Calories: 641kcal | Carbohydrates: 53g | Protein: 45g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 148mg | Sodium: 2004mg | Potassium: 849mg | Fiber: 2g | Sugar: 18g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 241mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Bread, Comfort food
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!