| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Venison roast |
| 1 |
c |
Catsup |
| 1 |
tb |
Salt |
| 2 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Vinegar |
| 1 |
tb |
Butter |
| 1/8 |
ts |
Cinnamon |
| 3 |
|
Slices lemon |
| 1 |
|
Onion, sliced thin |
| 1/8 |
ts |
Allspice |
INSTRUCTIONS
Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in
saucepan and bring mixture to boil, stirring to avoid burning, and simmer
10 minutes. Cover venison with the sauce and roast in moderate oven (350
degrees F.). Cook 1 1/2 to 2 hours - turning occasionally.
Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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