How to Make a Venison Sirloin Tip Roast

Preparation

• Preheat oven to 250°F.
• Using a mortar and pestle or spice grinder (or a rolling pin and cutting board), crush the juniper berries and peppercorns with the kosher salt, until roughly ground.
• Rub the salt mixture all over the venison roast.
• Put the roast onto a deep roasting pan, uncovered Dutch oven, or large cast iron skillet and transfer to oven. Cook until internal temperature reaches 130°F (start checking after 60 minutes).
• Remove from the oven and transfer the roast to a plate to rest. Increase oven temperature to 500°F.
• Meanwhile, set the roasting pan or skillet over medium heat. Add the 2 tablespoons of butter and let them melt. Add the flour and minced onions. Cook, stirring for 5 minutes. Add the wine and cook for 5 more minutes, scraping up anything stuck to the bottom of the pan with a spatula. Add the stock, bring to a boil, reduce to a simmer, and cook until liquid thickens into a gravy-like consistency. Take off the heat and whisk in the last tablespoon of butter until it melts. Transfer the gravy to another container and wipe out the pan.
• Add the roast back to the pan and put into the oven. Cook for about 10-15 minutes, or until the outside of the roast crisps up and browns.
• Slice off of the bone and serve with the gravy, as well as some Yorkshire puddings and vegetables for a perfect Sunday Roast Dinner. Enjoy!