"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Venison Roast Recipe

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This recipe for Venison Roast, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dessie Caro Garland, Texas
Added: Monday, July 3, 2006


3 to 4 lb. venison roast
1 large stalk celery
1 clove of garlic minced
1 large onion sliced
1 large carrot chopped
onion slices
salt and pepper
2 bay leaves crushed or whole
8 peppercorns
2 tbsp. soy sauce
4 1/2 cups dry red wine
1/4 cup oil
1 tsp salt
1 cup peanut oil (or canola)

Trim roast and tie securely. Combine celery, garlic,
onion, carrot, bay leaves, peppercorns, soy sauce,
salt, peanut oil, and red wine in a large pan. Put the
roast in the marinade; cover and refrigerate for 12 to
24 hours turning 3 or 4 times. Remove and blot with
toweling. Heat 1/4 cup oil in heavy skillet and
brown roast on both sides; place in roasting pan
along with 1 cup marinade, onion slices, salt, and
pepper. Cover, cook in 300 oven for about 3 hours.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hr, for both days




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