Place Roast in a shallow pan and
Place meat and onion in bowl or pan with lid.
For marinade, in container, combine vinegar, catsup, oil and seasonings.
Seal, shake well.
Pour marinade over meat.
Seal and refrigerate 2 to 24 hours (keeping meat covered).
Marinate the animal 4 to 6 hours; drain and blot dry inside and out.
Reserve the marinade liquid.
Put the coon in a large pot; cover with cold water to which has been added 1/2 cup per quart of the strained marinade.
Stick the cloves in the onion. Quarter the carrots; add them and the bay leaves, chili pod and salt to the pot.
Cover; simmer slowly for 1 1/2 to 2 hours. Remove the raccoon; drain and blot dry.
Pat roast all over with black pepper and poppy seed.
Mix all ingredients together.
Pour over roast.
Cover and marinate in refrigerator for 2 days.
Cook (covered) for 3 to 4 hours at 300\u00b0 or until done (with marinade).
Use marinade for sauce when serving.
Put roast in Brown-in-Bag. Cover generously with Worcestershire sauce.
Mix dry ingredients and cover all sides of the roast.
You may or may not need all the mixture.
Put the onion slices on the top of the roast and seal in the bag. Refrigerate, turning occasionally, for 4 or 5 days.
Bake slowly at 250\u00b0 to 300\u00b0 until internal temperature reaches 170\u00b0 to 180\u00b0 on meat thermometer.
ixture all over the beef roast taking care to really rub
Let rib roast stand at room temperature 1
Remove any white membrane from roast. Put roast in a shyallow dish. Combine
FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place
br>Place roast in a zipper-type gallon baggie. Pour marinade over
e adequately covered by the marinade. You can add a little
b>roast or steak in a gallon size zip-loc bag. Add marinade
p-top freezer bag. Add roast, turning to coat. Seal and
MOOSE ROAST.
The day before:
Saute vegetables for marinade and
ixed.
Lamb Roast:.
Place lamb and marinade into a plastic
avor.
Quickly brown your roast on both sides in a
Combine oil, garlic, teriyaki marinade and liquid smoke in sealable plastic bag; mix well.
Add the roast.
Squeeze air from bag, allowing marinade to cover the roast; seal.
Marinate in refrigerator for 6-8 hours, turning occasionally; drain.
Place roast on grill rack over medium-hot coals.
Grill with lid down for 45 minutes.
Turn the roast over and grill for another 30 minutes or until done to taste.
Cut into 1/2 to 3/4 inch slices.
Serve immediately.
MARINADE: Combine chopped onion, chopped garlic,
b>roast and rinse well and pat dry.
Mix wet marinade
Rub roast with 1 tablespoon oil and minced garlic.
Put in glass bowl, add sherry, ginger, pepper and onions.
Chill overnight.
Remove meat, brown in 2 tablespoons oil in frying pan. Put in crock-pot with 1/2 cup marinade, cook on low 7 to 8 hours. Add 1/2 cup more marinade to saucepan and cook juice.
Serve with meat.
Makes 8 to 12 servings.