ROASTED LEG OF VENISON BAYOU BLUE

Prep Time: 2½ Hours
Yields: 6–8 Servings

Comment:
Bayou Blue is a small body of water that runs through the Coushatta Indian reservation. Venison was a primary ingredient in the Native American diet. The Coushattas created this venison dish that uses pine nuts from long needle pine trees.

Ingredients:
1 (3–5 pound) venison leg roast
pinch of thyme
pinch of basil
salt and cracked black pepper to taste
Louisiana hot sauce to taste
¼ cup vegetable oil
3 cups oyster or button mushrooms
2 cups sliced Bermuda onions
10 cloves garlic
4 sweet potatoes, cubed
2 cups muscadines or red grapes
1 cup pine nuts
2 quarts beef stock (see recipe)

Method:
Preheat oven to 400°F. Season roast with thyme, basil, salt, pepper and hot sauce. In a large Dutch oven, heat oil over medium-high heat. Brown venison well on all sides. Surround roast with mushrooms, onions, garlic, sweet potatoes, muscadines and pine nuts. Pour in stock, 1 cup at a time, then bring to a rolling boil. Remove from heat, cover and bake 1½–2 hours or until roast is tender. Remove roast from pot and keep warm. Return pot to stove and reduce cooking liquid to sauce consistency. If preferable, thicken with a light brown roux. (See roux recipes.) Adjust seasonings if necessary. To serve, slice roast and top with sauce.