I adjusted our venison butchering routine this winter in Texas to provide a couple of prime rib roasts and smaller 'Tomahawk Style' rib steaks. Axis venison is a very lean meat (less than 1% fat) and as such care must be taken when roasting or they will become overdone and tough. I discovered the Fig Jam recipe several years back on another trip to Texas. I used it on pork ribs and they were beyond description; let's just say WOW.
We're home now in Michigan and planned to roast this over the wood pit for maximum flavor. However the day I prepared this it rained so I made it start to finish in the oven and broiler. You can buy figs and make your own jam, but there are several already on the market. I like jam for it's consistency and spreadability. Just make sure you have enough. Essentially this a BBQ sauce.
1 tsp black pepper
1 tsp paprika
1 Tbsp. fresh chopped thyme
1-1/4 tsp kosher salt - divided
4-6 venison rib steaks or prime rib roast w/bone
1-1/4 cups chicken stock
1 bay leaf
3/4 cup fig jam or preserves
3 Tbsp. canned tomato sauce
2 Tbsp. apple cider vinegar
1/4 to 1/2 tsp ground chipotle pepper
Mix well chicken stock, bay leaf, fig jam, tomato
sauce, cider vinegar, and chipotle pepper.
Set aside.
Preheat oven to 300. Season roast with pepper, paprika, thyme, and salt. Place uncovered in oven for about 30 (+-) minutes; check internal temp for no more than 125 degrees. REMEMBER, axis venison is done at 140 degrees.
Coat roast with the Fig BBQ mix and return to
oven; set to broil. Rotate and cook for no more than 15 (+-) minutes. Keep track with internal
thermometer for 140 degrees. Serve with
corn, taters, beans or whatever you desire.
"Some people need a fig leaf on their mouths"
Martin Luther King
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