Roast venison with marinade

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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