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Venison Roast and Noodles Recipe

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This recipe for Venison Roast and Noodles, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doreen Lewis
Added: Sunday, October 21, 2007


1 (3 to 3.5 lb.) venison roast
2 T. flour
2 tsp. Instant beef bouillion granules
Dash of garlic powder
2 bay leaves
2 large onions, sliced
1/2 c. catasup
1/3 c. packed brown sugar
1/4 c. lemon juice
1/2 c. raisins(if desired)
Hot cooked noodles

Coat meat in flour. In a 4 1/2 quart dutch oven brown meat in 2T. oil. Add bouillon granules and
1 1/4 cups of hot water. Sprinkle with garlic powder. Add bay leaves. Place onion on top and around meat. Cover and bake at 325 degrees for
1 1/2 hours. Remove bay leaves and discard. Stir together catsup, brown sugar, and lemon juice, pour over meat and sprinkle with raisins(if desired) and continue baking 30 to 45 minutes longer until meat is tender. Serve with hot cooked noodles.




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