Deer Roast immediately prior to taking up. Brown rice has been added and roast is allowed to rest for a few minutes.

 This is a simple, elegant recipe drawn from a variety of cooking traditions. I took ideas from South Africa, Italy, France , Mexico and the U.S. to derive  both the dish and the name. From South Africa came the concept of laying-on components, rather than mixing them. From Italy I took the use of garlic and olives. France contributed wine, Mexico added raisins and walnuts and finally an avocado and tomato from the U.S. was used to top of the dish.  

  I started with a flat cut from a rump roast from a road-killed deer, that weighed about 2.5 pounds (about 10x4x2-inches). This meat was a muscle mass from an uninjured leg.  The roast was washed and rubbed with a mix of salt, pepper and garlic powder. It was then placed into a foil-lined baking dish. Next I added 3/4-cup of  diced potatoes put around the roast, then two tablespoons of chopped garlic on top of the roast followed by 1/4-cup of chopped canned ripe olives. About 1/3-cup of olive juice was poured in the pan. One-half cup of diced onions came next sprinkled over the entire pan, which was followed by one sliced avocado, one sliced Roma tomato , 1/4-cup of raisins and a tablespoon of chopped walnuts. Finally 1/3-cup of Burgundy wine was poured into the sides of the pan.

  After the ingredients were added the roast tented over with aluminum foil and sealed. It was put into a 350 degree oven and baked for about 2 hours. In the meantime I cooked a cup of brown rice. When the roast was done the cooked rice was mixed with the fluids surrounding the roast and the dish put on a platter and served.

Deer roast sliced and ready for eating. Cooking in foil allows the product to remain moist. Browning only dries out the meat.

  The result was a tender, juicy roast that sliced well and yielded blended international  flavors without marination. Serve with Burgundy or a similar full-bodied red wine.