Pesto Venison Roast & Sweet Potato Fries

The final photo!

Today is January 5th of 2019 and in Central Texas today it was 72 Degrees outside! Goodness how I love Texas, still warm in January! So, naturally,  my husband, son and I are all outside playing and having a small fire. With it being this beautiful outside, I decided to cook up the venison roast my wonderful gas grill. 

Here is what you need:
  • Venison Roast
  • Pesto
  • Butcher String
  • Garlic
  • Mushrooms
  • Sweet Potatoes
  • Olive Oil 
  • Pink Himalayan Sea Salt
  • Ground Pepper
  • Garlic Powder
  • Cutting Board
  • Meat Thermometer 
  • Copper Grill Mat
  • Tongs
  • Knife
  • Foil

Instructions:
  • Take out your roast and carefully try and cut off any excess fat and silver skin that may still be on it.
  • Tie 3-4 pieces of butcher string around the roast tightly and take a small knife to poke about 8-10 holes in the top of the roast.
  • Place one glove of garlic in each hole you poked in the roast. Make sure they are about 3/4 of the way into the meat.
  • Place the roast on a decent size piece of foil. Take about 3 Tablespoons of pesto and rub it onto the entire roast.
  • Add your Mushrooms to each side of the roast, you can add as many or little as you wish. Then wrap up the roast to go onto the grill.
  • My grill has 4 burners, I turn on the two on the left side and place the meat in the far right so it is not in direct heat. This leaves room on the left side for my copper mat over the flames.




















The best kind of meat thermometer, in my opinion, is one that has a cord that can stay in the meat with the lid of the grill or door to the oven being closed. Personally, I like my meat medium rare. The thermometer I have has settings for rare, medium and well done as well has fish, chicken and pork. You can see in the pictures below I put the settings at Rare (left) and Medium (right) there isn't a medium rare. All I do with this is set it to 153 Degrees so it is directly in middle of both. Remember the meat will cook a little bit more while it is resting
 after you take it off of the grill. If you prefer do cook it longer and closer to medium or well, then to each their own because that is a waste of good meat...no offense.










  •  Once the meat is on the grill start peeling and cutting the sweet potatoes. Make sure your knife is sharp because sweet potatoes are pretty tough. Cut them into long strips about a 1/4 inch thick.
  • Season the sweet potatoes with olive oil, pink Himalayan salt, pepper and garlic powder. Spread them out onto the copper mat that is already on the grill. Keep a close eye on them. The heat is directly under them and they can burn easily.

  • Cook the sweet potatoes until soft with no crunch.
  • Once everything is done, let the meat rest for about 5 minutes. 
  • After the meat has rested, remove the garlic and mushrooms. Then, transfer the meat onto a cutting board and remove the string. Cut with a sharp knife and serve!



























I hope y'all enjoy the recipe!! 
God Bless๐Ÿ’•

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