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
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Roast Venison is one of thousands in the Recipes-to-go Meat Cookbook.
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
This is a recipe for Roast Venison from the recipe cookbook of Recipes-to-go (Meat)
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
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
Roast Venison Recipe brought to you by Recipes To-Go