| 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 |
tb |
Minced onion |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Strip orange peel |
| 1/4 |
ts |
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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