Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | -(up to) |
| 4 pounds | Venison roast |
| ½ cup | Tarragon vinegar or red wine |
| 1 cup | Boiling water |
| 2 \N | Bay leaves |
| 6 \N | Cloves |
| 3 tablespoons | Minced onion |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 \N | Clove garlic; crushed |
| 1 \N | Strip orange peel |
| ¼ teaspoon | Nutmeg |
| 1 \N | Clove garlic; cut in slivers |
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, .