| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game |
6 |
Servings |
INGREDIENTS
| 1 |
|
(4 to 6 lb) venison roast |
|
|
Salt & pepper to taste |
|
|
Fat from cured ham or use chopped salt meat and omit the salt |
|
|
Garlic |
|
|
Chopped green onion |
|
|
Chopped bell pepper |
|
|
Chopped parsley |
INSTRUCTIONS
Bring meat to room temperature. With sharp knife make deep holes across
grain of the meat. Mix salt; pepper, garlic, onion, pepper and celery;
insert in holes; then with fingers push as much of fat or fat meat into
holes as possible.
This is best when cooked in closed charcoal cooker for several hours or to
your preferred doneness. There is no need to baste meat as it comes out
moist, not dry as venison usually does.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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