Roasted leg of venison
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of venison | |
| 1 | Whole garlic; cloves from | |
| 1 | dash | Cayenne pepper |
| 6 | mediums | White potatoes |
| Wesson oil | ||
| 1 | can | Peeled whole tomatoes |
| 2 | larges | Onions; quartered |
| 2 | cans | Green beans |
| 3 | Ribs celery; cut into strips | |
| 4 | Carrots; cut into strips | |
Directions
Rub plenty of salt on leg of venison and slit. Make paste with garlic, cayenne pepper and Wesson oil. Stuff into slits. Let set 3 to 4 hours.
Bake, covered, for 30 minutes in a 350 degree oven. Turn oven down to 225 degrees and add peeled potatoes, cut in half, tomatoes, onions, green beans, celery and carrots. Cook for 1 hour at 225 degrees. Add ½ cup Wesson oil to the pan before baking. This is a good way to cook venison for the family or in camp.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .