3 lb chunk of venison roast (or
1 roll it if its in steak
1 form)
2 cup onion - cut up (2 in.
1 pieces)
2 cup potato - cut up
1 cup carrots - cut up
1 cup fresh mushrooms - sliced
2 tbsp liquid smoke
3 tbsp (or more) worchestershire
1 sauce
3 tbsp (or more) soy sauce
1/2 cup beef broth
A Recipe for
Venison Roast
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
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This Recipe for Venison Roast is one of thousands in the Recipes-to-go Meat Cookbook.
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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This is a recipe for Venison Roast from the recipe cookbook of Recipes-to-go (Meat)
Herb Tip |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
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Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever
you like) Put a LARGE oven cooking bag in an oblong baking pan (so
that the bag fits inside the pan). To the bag, add the venison. Add
all liquids, then veggies around the meat. Put the 'shrooms on top of
everything else, then the spices on top of them. You want to have
about 1 inch of liquid in the bottom of the bag, so if you need more,
add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape.
Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they
won't overcook).
Serves: 4
Venison Roast Recipe brought to you by Recipes To-Go