Slow Roasted Venison

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 (4 lb) venison leg roast
• 4 tablespoons vegetable oil (divided)
• 2 tablespoons rib rub seasoning (most any rub will do, just not too much salt)
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 200 degrees f.
• 2 rinse roast under running water and pat dry with paper towels.
• 3 coat the roast all over with oil, using 2-3 tbls.
• 4 sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• 5 note: resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. add your salt at the table when you serve the roast.
• 6 heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. sear roast on all sides in the hot skillet, 1-2 minutes per side.
• 7 insert a meat thermometer into the roast and put skillet and roast in the oven.
• 8 roast until the meat has reached 135-145 degrees, about 4 hours.
• 9 remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• 10 slice and serve the roast.