Roasted Leg Of Venison
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Game | 8 | Servings | |
INGREDIENTS
| 1 | Leg of venison | |
| 1 | Whole garlic, cloves from | |
| 1 | ds | Cayenne pepper |
| 6 | White potatoes | |
| Wesson oil | ||
| 1 | Peeled whole tomatoes | |
| 2 | Onions, quartered | |
| 2 | Green beans | |
| 3 | Ribs celery, cut into strips | |
| 4 | Carrots, cut into strips |
INSTRUCTIONS
Rub plenty of salt on leg of venison and slit. Make paste with garlic, cayenne pepper and Wesson oil. Stuff into slits. Let set 3 to 4 hours. Bake, covered, for 30 minutes in a 350 degree oven. Turn oven down to 225 degrees and add peeled potatoes, cut in half, tomatoes, onions, green beans, celery and carrots. Cook for 1 hour at 225 degrees. Add 1/2 cup Wesson oil to the pan before baking. This is a good way to cook venison for the family or in camp. From <A Taste of Louisiana>. 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: 147
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 72mg
Potassium: 865.2mg
Carbohydrates: 33.2g
Fiber: 5.4g
Sugar: 6.2g
Protein: 3.9g