Roasted Leg of Venison Bayou Blue
PREP TIME: 2 1/2 Hours

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 combined the pine nuts of the long needle pine forest with the venison to create a dish that was often served on the tables of our Louisiana plantations.


  • 1 (3-5 pound) venison leg roast
  • 1/4 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)
  • pinch of thyme
  • pinch of basil
  • salt and cracked black pepper to taste
  • dash of hot sauce

Preheat oven to 400 degrees F. Season the roast well using thyme, basil, salt, pepper and hot sauce. In a large dutch oven, heat oil over medium high heat. Brown the venison well on all sides. Surround roast with mushrooms, onions, garlic, potatoes, muscadines and pine nuts. Pour in stock, one cup at a time, and bring to a rolling boil. Remove from heat, cover and bake until roast is tender, approximately one and a half to two hours. When done, remove roast and keep warm. Reduce the cooking liquid to a sauce consistency. If you prefer, thicken with a light roux (see roux techniques). Adjust seasonings if necessary. When ready to serve, slice venison roast and top with sauce.

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