The Best Of All Recipes

This Is Were You Will Find The Recipes You Were All Ways Looking For.
HomeHome  PortalPortal  FAQFAQ  SearchSearch  MemberlistMemberlist  UsergroupsUsergroups  RegisterRegister  Log inLog in  

Share | 

 Venison Roast

Go down 
North Star

Number of posts : 1050
Age : 55
Location : Minnesota.
Registration date : 2008-08-13

PostSubject: Venison Roast   Wed Dec 01, 2010 3:32 pm


1 venison Roast any size is good.
Celery salt
2 medium or 1 large onion.


Put 1 stick Margarine in a skillet large enough to fit the roast and melt then put the roast in and sprinkle with salt in and brown on both sides, after browned put in the roaster add onions and water enough to come 1/2 way up the roast now season and place in 350 degrees oven till tender. (put fork in meat and turn if the meat falls apart it is just right) Now take out of oven and take the meat out of roaster and place on plate, reserve at least a 1/2 cup of juices from roaster then add water if you need more for gravy. Once the roast has sat for about 5 minutes slice and after it is sliced pour the reserve juice over meat and serve.

If You Ain't Cookin You Ain't Eatin.
Back to top Go down
View user profile
Venison Roast
Back to top 
Page 1 of 1
 Similar topics
» Venison roast
» First Roast - Outdoor reared pork shoulder
» can i cook the whole roast dinner in one go?
» Roast Chicken
» Roast pork and roast potatoes

Permissions in this forum:You cannot reply to topics in this forum
The Best Of All Recipes :: SMALL/BIG GAME RECIPES. :: Big Game Recipes-
Jump to: