Venison Roast Recipe

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Category:	Category: Main Courses: Wild Game

Ingredients:	Ingredients: 1 hind leg of venison 12 cloves of garlic, peeled 1 qt. burgundy wine 6 - 8 whole onions 1 pt. of water 1 lb. of beef tallow or bacon Salt Fresh ground pepper

Directions:	Directions: Clean the roast of excess deer fat and hairs; wash and pat dry. With the sharp point of a knife, poke a hole into the flesh and insert a clove of garlic in each hole. Repeat at various places over the entire roast, using all cloves. Place in a covered enamel roaster (NOT ALUMINUM). Add 2 to 3 cups of the burgundy wine (enjoy the remainder while the roast is cooking!) and whole onions. Cover and refrigerate overnight. Preheat the oven to 500º. Place the uncovered roaster in oven for 15 to 20 minutes. Liberally coat the roast with salt and pepper. Place the slices of beef tallow or bacon over the top of the roast. Add water, cover and return to oven. Reduce heat to 325º and roast for several hours until tender and meat begins to fall from the bone.

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Venison Roast Recipe

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Category:

Ingredients:

Ingredients:

Directions:

Directions: