2 tbsp flour
2 tbsp vegetable oil
3 cup water, hot
2 onions, large, chop coarse
9 oz mustard pickles
3 tbsp vinegar
3 tbsp pancake syrup
4 tbsp worcestershire sauce
12 oz chili sauce
1 cayenne pepper (to taste)
1 salt & pepper to taste
1 deer ham, large
A Recipe for
Venison Ham
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This Recipe for Venison Ham is one of thousands in the Recipes-to-go Meat Cookbook.
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Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
This is a recipe for Venison Ham from the recipe cookbook of Recipes-to-go (Meat)
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Combine flour and oil and cook over medium heat, stirring constantly,
to make a roux. Add hot water gradually, stirring to blend. Place ham
in roasting pan. Surround roast with onions, sprinkling some over
top. Salt and pepper liberally. Pour roux over roast. Cover pan and
bake one hour at 350 degrees. Make a sauce with remaining
ingredients. Pour sauce over roast and bake three more hours,
uncovered for the last hour. Slice and serve with gravy over rice.
Suggestions: To decrease wild taste of deer, marinate in buttermilk
overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG
Recipe date: 12/05/87
Serves: 1
Venison Ham Recipe brought to you by Recipes To-Go