Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Venison roast |
| \N \N | Milk |
| 8 slices | Bacon |
1) Place the roast in a non-reactive bowl, and add enough milk to cover; Let stand in refrigerator over night, drain and pat dry... 2) Place in roasting pan, arrange bacon slices on top, and season with salt and pepper and bake in a 350ø oven for about 2 hours (or to 140ø on meat thermometer)... 3) Serve with baked potatoes and veggies...
Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook... Retyped for you with permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in Watertown NY (315) 786-1120