Anora Lia Collier’s Venison Roast
«This is a great recipe to discover the Huron-Wendat First Nation, shared with me by a great hunter friend. Start by rubbing a piece of game meat with butter, yellow mustard, Dijon mustard and salted herbs from the Lower St. Lawrence before letting it rest in the refrigerator. It’s a simple dish that can be […]
«This is a great recipe to discover the Huron-Wendat First Nation, shared with me by a great hunter friend. Start by rubbing a piece of game meat with butter, yellow mustard, Dijon mustard and salted herbs from the Lower St. Lawrence before letting it rest in the refrigerator. It’s a simple dish that can be prepared one of two ways: either directly over a fire, or in the oven, depending on the season. A crust is formed on the surface of the meat, developing the flavours and allowing for the taste of the meat to shine through.» — Chef Anora Lia Collier