This one is dedicated to Foxer, who is a great mentor to hunters. We shot this little blacktail deer last fall, but the meat is such a treat - I saved it until now.
The glaze is made of 1/2 honey, 1/2 flax seed oil for a nutty flavour. Add some sea salt, pepper, chili powder (or cayenne if you prefer) and some soy for taste. Glaze the roast overnight.
Once on the grill, use the same glaze every 10 minutes or less for one hour at 300°F. Make sure to coat every inch of the roast to keep it tender.
Server over baby spinach leaves, organic roma tomatoes, cubed strawberries, and thinly sliced carrots. The dressing for the salad is cold pressed virgin olive oil, aged balsamic vinegar with dijon mustard - whipped.
The outside of the roast was a sweet, spicy flavour, but the inside was soft and tender. One of my favour preparations of game meat.
LH
