Roast Loin Of Venison
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 6 | Servings | ||
INGREDIENTS
| GARNETT PJXG05A | ||
| 1/2 | Bay leaf, crushed | |
| 1 | Loin roast venison | |
| 1/2 | t | Celery seeds |
| 1/2 | lb | Salt pork, cut into |
| Strips | ||
| 1/2 | t | Dry thyme |
| 1 | Onion, chopped | |
| To | ||
| 10 | Garlic, minced | |
| 4 | Whole cloves | |
| 1 | T | Fresh parsley, chopped |
| 1 | t | Beef bouillon |
| Taste |
INSTRUCTIONS
Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Lard with pork strips. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound. Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 286
Total Fat: 31.7g
Cholesterol: 32.5mg
Sodium: 724.7mg
Potassium: 162.5mg
Carbohydrates: 7.8g
Fiber: 1.5g
Sugar: 1.7g
Protein: 10.1g