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Wild Venison Prime Rib

It's a fine art being able to cook wild game. It's a beast of its own and needs tender care when cooking, not only to preserve its freshness, but to compliment its intense flavour!
This wild venison prime rib roast is absolutely delicious, and pairs well with your common "roast dinner" sides such as smashed potatoes, steamed carrots, fresh bread, and of course gravy made from the extra juices!
Recipe creator: Micheon Hutchings
Print Recipe
Prep Time 6 hours
Cook Time 1 hour 30 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 1 venison prime rib roast with the bone out
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp fresh ground turmeric
  • 1/4 cup fresh ground pink rock salt
  • 3 tbsp Italian seasoning (no salt)
  • 1 onion

Equipment

  • 1 large ziplock bag
  • 1 large casserole dish If you use a bigger size its easier to move around with the liquid in the bottom
  • meat thermometer adding this because it's important if you're wanting a specific doneness of your meat

Method
 

  1. First you want to marinate your prime rib in the dry rub for 6-12 hours so make sure you give yourself enough time for this to happen.
    I like to pour the salt over the prime rib first and make sure it's entirely covered. Don't be afraid to add more salt if the measurement given wasn't enough. Salt is a great thing for this recipe!
    Add the rest of the spices, making sure to cover the whole roast.
  2. Put your prime rib in a ziplock bag and place in the fridge for the desired amount of marinating time. Don't shake the bag, this will separate the dry rub from the meat and it'll cling to the bag instead.
  3. When you're ready to bake your prime rib, preheat your oven to 500℉ or as high as it'll go.
  4. While the oven is preheating roughly chop up one onion.
  5. Bring out your casserole dish and place the prime rib in the centre of the pan, then add the chunks of onion around the roast. (add more onion if members of your family like to eat onions)
  6. Add water to the casserole dish, I like to do about 1 inch or a bit more because we love making gravy with the liquids after!
  7. Once the oven is preheated insert the roast and bake for 15 minutes uncovered.
  8. After the 15 minutes is up turn your oven down to 350℉ and bake for another 45 minutes uncovered OR until the internal temperature reaches your desired doneness. We like a medium-medium rare venison roast so I bake mine until the internal temperature is around 145℉.
  9. DO NOT SKIP THIS STEP! Once the prime rib is finished take it out of the oven and transfer to a plate to rest for 30 minutes, covering it with a large bowl or something to act as a lid (we do not use tinfoil but that is an option if you use it). This resting period is what makes your meat tender and sooooo delicious!
  10. Optional: Pour drippings (with onion chunks) into a pot and make gravy how you like. Strain off onions once gravy finishes and serve as a yummy side with the meal.