"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Venison Roast, by Joan (Marr) Luis, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Joan (Marr) Luis Added: Wednesday, January 25, 2006
In a roasting pan, place 1 layer of sliced yellow onions. Add 1/2 inch of oil to pan. Place venison roast on top of onions. Cover tightly with foil to be sure no moisture escapes. Bake at 350º for 4 hours.
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