Venison Roast with Blue Cheese and Caramelized Onions

• 4 Tablespoons Unsalted Butter
• 1 whole Red Onion, Chopped
• 4 cloves Garlic, Chopped
• 1 Tablespoon Coriander Seeds
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 4 sprigs Rosemary
• 1 cup Gorgonzola Cheese, Crumbled
• 3 pounds Venison Roast

1. Melt butter in a medium-sized skillet.
2. Add onions and cook until clear.
3. While onions are cooking, grind together garlic, coriander, salt, and pepper.
4. Add the spice mixture and rosemary sprigs to the pan.
5. Continue to cook until onions begin to caramelize.
6. Remove rosemary sprigs.
7. Keep pan on heat, stirring frequently, until onions are well caramelized.
8. Remove from heat and stir in the blue cheese.
9. Take the roast and make three deep slices, lengthwisedo not cut all the way through the roast.
10. Fill the roast with the fillings.
11. Transfer to a separate oven-safe dish that has some olive oil drizzled in the bottom.
12. Place in a 300 degrees F oven and cook, covered, until meat is only slightly pink (about 1 hour).
13. Allow to rest and slice and serve.
14. Note: Marinating venison roast in red wine vinegar overnight will improve the flavor.

butter, red onion, garlic, coriander seeds, salt, pepper, rosemary, gorgonzola cheese, venison roast

Taken from tastykitchen.com/recipes/main-courses/venison-roast-with-blue-cheese-and-caramelized-onions/ (may not work)