Roast Venison With Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 8 | Servings | ||
INGREDIENTS
| 3 | up to | |
| 4 | lb | Venison roast |
| 1/2 | c | Tarragon vinegar or red wine |
| 1 | c | Boiling water |
| 2 | Bay leaves | |
| 6 | Cloves | |
| 3 | T | Minced onion |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | Clove garlic, crushed | |
| 1 | Strip orange peel | |
| 1/4 | t | Nutmeg |
| 1 | Clove garlic, cut in slivers |
INSTRUCTIONS
Place roast in crock or bowl. Combine all ingredients except garlic & pour over meat. Leave in marinade 12-24 hours, turning meat at least twice during this period. Remove meat & brown quickly in small amount of fat. Push slivers of garlic into meat. Wrap roast in heavy foil & bake at 350 for 1-1/2 hours or until tender. MRS. PAT BURKS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1110.6mg
Potassium: 133.9mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 2.6g