| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Game |
4 |
Servings |
INGREDIENTS
|
|
Deer roast; any size |
|
|
Onions; cut in finger tip pieces |
|
|
Bell peppers; cut like onions |
|
|
Garlic pods; cut in half |
|
|
Salt |
|
|
Red pepper |
|
|
Lemon juice |
|
|
Water |
| 1 |
tb |
Crisco |
| 1 |
c |
Water |
INSTRUCTIONS
Cut small holes in deer meat with a sharp knife and insert pieces of
onion, bell pepper and garlic approximately 2 inches apart. Mix equal parts
salt and red pepper and insert in same holes with vegetables. Mix in equal
portions lemon juice and water; marinate deer meat in this overnight, or
longer. Cook meat in a heavy pot (Dutch oven) with lid. Melt Crisco in pot,
pour in cup of water; place roast in this and start cooking. When it comes
to a boil, put lid on pot; turn fire low. Cook approximately 4 to 6 hours
on very low heat. Remove roast and if gravy is desired, thicken juices with
cornstarch and water.
The secret of cooking deer is in the seasoning and the marinating and then
the slow cooking over low heat.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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