| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Game |
8 |
Servings |
INGREDIENTS
| 1 |
|
Leg of venison |
| 1 |
|
Whole garlic; cloves from |
| 1 |
ds |
Cayenne pepper |
| 6 |
md |
White potatoes |
|
|
Wesson oil |
| 1 |
cn |
Peeled whole tomatoes |
| 2 |
lg |
Onions; quartered |
| 2 |
cn |
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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