Roast Venison Recipe

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Roast Venison Ingredients

4 lb venison roast(elk,moose,deer
2 tbsp flour
2 cloves garlic (minced)
2 tbsp brown sugar
1 tsp prepared mustard
1 tbsp worcestershire sauce
1/4 cup vinegar or lemon juice
1 large onion (sliced)
1 can tomatoes (14 oz can)
1 marinade
1/2 cup vinegar
2 cloves garlic (minced)
1 tbsp salt
1/2 cup red wine
1 cold water to cover meat

A Recipe for
Roast Venison

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
Annita Manning

There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

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Food Tip
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.

This Recipe for Roast Venison is one of thousands in the Recipes-to-go Meat Cookbook.

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Roast Venison Recipe
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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

This is a recipe for Roast Venison from the recipe cookbook of Recipes-to-go (Meat)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.
Thomas Wolfe

Roast Venison

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
Voltaire

Roast Venison Directions

Let the meat stand at room temperature for 8 hours then marinade the
venison over night in the refrigerator. This opens the pores of the
meat when at room temp and when cooling will draw in the marinade.
Season with salt, roll in flour and brown in hot skillet. Place in
crock-pot cooker and add remaining ingredients. Cover and cook on low
10 to 12 hours.

MARINADE: Mix ingredients together in a bowl just large enough to
cover venison with water. No need to stir this marinade. Use for
"red" meats or game birds.

Serves: 6

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

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