Roast Venison From Fred Goslin Recipe

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Roast Venison From Fred Goslin Ingredients

5 lb venison roast
1 milk
8 slice bacon

A Recipe for
Roast Venison From Fred Goslin

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Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Roast Venison From Fred Goslin

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Roast Venison From Fred Goslin Directions

1) Place the roast in a non-reactive bowl, and add enough milk to
cover; Let stand in refrigerator over night, drain and pat dry... 2)
Place in roasting pan, arrange bacon slices on top, and season with
salt and pepper and bake in a 350ø oven for about 2 hours (or to 140ø
on meat thermometer)... 3) Serve with baked potatoes and veggies...

Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel
Recipes for Hookin' & Cookin'" cookbook... Retyped for you with
permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in
Watertown NY (315) 786-1120

Serves: 6

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Roast Venison From Fred Goslin Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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