Roasted Venison of the Baratheon Family
Main Dishes • Lithuanian
Description
Roasted venison of the Baratheon family. As you might have guessed, we chose venison not only for its delicious and nutritious meat, which is considered among the best of game. And not because it has long been served at the tables of noble families. It's much simpler than that — the deer adorns the coat of arms of this family. There’s nothing fancy about the preparation, just a marinade of mustard, garlic, vinegar, wine, and oil, followed by a good sear in a pan. However, it's best to be cautious — overcooked venison won’t taste good to anyone, so it’s advisable to send the meat to the oven to finish cooking after searing.
Ingredients
- Bone-in Beef 6 pieces
- Dry White Wine 5 fl oz
- Vegetable Oil 5 fl oz
- Dijon Mustard 0 oz
- Garlic 2 cloves
- Balsamic Vinegar 1 tablespoon
- White Pepper (whole) 1 tablespoon
- Oregano 1 tablespoon
- Ground Dried Garlic 1 tablespoon
- Fresh basil leaves 1 tablespoon
- Cayenne Pepper 1 tablespoon
- Celery salt 1 tablespoon
- Paprika 1 tablespoon
- Salt 1 tablespoon
Step-by-Step Guide
Step 1
Mix all the spices and coat the pieces of venison in the mixture.
Step 2
Whisk together the oil, mustard, minced garlic, wine, and vinegar. Add the meat, mix well, and cover with plastic wrap before refrigerating to marinate for one hour.
Step 3
Sauté the meat in vegetable oil until a crust forms. Place the pieces on a baking sheet and finish cooking in the oven at 355°F for 12 minutes.
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