"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No-Frills Venison Roast Recipe

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This recipe for No-Frills Venison Roast, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Schoch
Added: Sunday, May 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. venison roast
4 quarts of water
1/2 cup salt
3 T garlic salt
1/2 cup red wine
vegetables to taste

Directions:
Directions:
In a container containing 4 cups of water, dissolve one-half cup of salt (course or fine). Place the roast, with all fat removed, into the liquid. Allow to soak in a refrigerator overnight. Before cooking, cut three deep slits in the top of the roast and rub one T of garlic powder into each slit. Place the roast in an oven-proof dish that has a proper-fitting lid and set the dish on the bottom rack in the oven pre-heated to 375. Bake one-half hour per pound of meat. When done, slice the roast thinly and serve with your favorite side dish of vegetables. Drizzle the pan drippings over each serving of venison.

 

 

 

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