Mushroom-Rubbed Roast Venison au Jus | MeatEater Cook

Name: Mushroom-Rubbed Roast Venison au Jus | MeatEater Cook
Ingredients: 1 venison sirloin tip or inside round; Beef tallow or neutral oil, such as avocado or grapeseed; 3 cups unsalted venison or beef stock; 4 garlic cloves, smashed and peeled; 2 sprigs thyme; 1 (¼-ounce) packet unflavored powdered gelatin (optional); 1½ tsp. Worcestershire sauce; ¼ cup dry red wine; Mushroom Rub; 2 oz. dried mushrooms (use meaty varieties like porcini, morel, shiitake, or hen of the woods); 1 tbsp. + 2 tsp. coarse sea salt; 1 tbsp. Dried rosemary, crushed; 1½ tsp. Coarsely ground pepper

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This recipe comes from the “Fall” chapter of our newest book release—Wild + Whole: Seasonal Recipes for the Conscious Cook by Danielle Prewett. To preorder a copy of the book, click here. When...

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Ingredients

1 venison sirloin tip or inside round
Beef tallow or neutral oil, such as avocado or grapeseed
3 cups unsalted venison or beef stock
4 garlic cloves, smashed and peeled
2 sprigs thyme
1 (¼-ounce) packet unflavored powdered gelatin (optional)
1½ tsp. Worcestershire sauce
¼ cup dry red wine
Mushroom Rub
2 oz. dried mushrooms (use meaty varieties like porcini, morel, shiitake, or hen of the woods)
1 tbsp. + 2 tsp. coarse sea salt
1 tbsp. Dried rosemary, crushed
1½ tsp. Coarsely ground pepper