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
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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| Woody Allen |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This Recipe for Venison Roast is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Venison Roast from the recipe cookbook of Recipes-to-go (Meat)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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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