Venison roast #1

Yield: 6 Servings

Measure Ingredient
1 (4 to 6 lb) venison roast
Salt & pepper to taste
Fat from cured ham or use chopped salt meat and omit the salt
Garlic
Chopped green onion
Chopped bell pepper
Chopped parsley

Bring meat to room temperature. With sharp knife make deep holes across grain of the meat. Mix salt; pepper, garlic, onion, pepper and celery; insert in holes; then with fingers push as much of fat or fat meat into holes as possible.

This is best when cooked in closed charcoal cooker for several hours or to your preferred doneness. There is no need to baste meat as it comes out moist, not dry as venison usually does.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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