Roast venison with marinade
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 4 | pounds | Venison roast |
| ½ | cup | Tarragon vinegar or red wine |
| 1 | cup | Boiling water |
| 2 | Bay leaves | |
| 6 | Cloves | |
| 3 | tablespoons | Minced onion |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Clove garlic; crushed | |
| 1 | Strip orange peel | |
| ¼ | teaspoon | Nutmeg |
| 1 | Clove garlic; cut in slivers | |
Directions
Place roast in crock or bowl. Combine all ingredients except garlic & pour over meat. Leave in marinade 12-24 hours, turning meat at least twice during this period. Remove meat & brown quickly in small amount of fat.
Push slivers of garlic into meat. Wrap roast in heavy foil & bake at 350 for 1-½ hours or until tender.
MRS. PAT BURKS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .