Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth.
Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes.
Reduce heat to 425 degrees.
Arrange bacon slices over roast.
Roast uncovered in 425 degree oven for 30- 40 minutes.
Remove bacon.
Combine all remaining incredients and pour over roast.
Remember to baste frequently during roasting.
Cover loosely with foil and cook 1 hour longer.
ntil tender.
Put the venison in a roasting pan and
iploc bag and add the roast. I marinated mine for 3
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
Rinse venison roast in cold water.
Dry with paper towels. Rub the ham fat over all the roast.
Squeeze lemon juice over venison.
Slice onion into rings.
Separate and lay onion over top of roast.
Sprinkle with cayenne pepper and salt.
Pour the cup of water into roaster pan.
Cover with roaster lid.
Refrigerate overnight (12 hours).
Roast venison until tender.
Cool and cut into bite size pieces.
Mix all ingredients except flour and pour over venison in plastic or stainless steel container.
Let marinate for 24 hours, mixing occasionally.
Thicken with flour and water mixture and simmer for at least 1 hour.
Serve over cooked noodles or rice.
ush through meat.
Rub roast with oil and put in
In a shallow dish, combine first 4 ingredients.
Place venison in marinade.
Cover and chill at least 8 hours, turning occasionally.
Preheat oven to 350\u00b0.
Place meat on a rack in a roasting pan, fat side up.
In a small saucepan, melt butter.
Stir in 1 cup marinade.
Insert meat thermometer in thickest part of meat, not touching bone or fat.
Place meat in oven and roast about 3 hours, allowing 25 minutes per pound for medium rare.
Baste occasionally with marinade mixture.
Serve with sour cream gravy.
Season roast with salt, pepper and flour.
Brown on all sides in hot skillet.
Place in crock-pot, add remaining ingredients. Cover and cook 4 to 5 hours on High.
Great for Sunday lunch!
It will be ready when you come in from worship.
Add rice and serve the tomatoes and onions over the rice.
Delicious!
Wash meat thoroughly, being sure that all excess fat is trimmed off.
Pat dry and place in baking pan that has been lined with enough foil to wrap the meat in at least 2 layers of foil and you have room on the ends to seal tightly.
Place meat in foil; rub generously with mushroom soup.
Sprinkle all over with onion mix, pepper and garlic powder.
Place onion slices all over top of roast.
Pour wine in bottom of foil and seal tightly.
Cook at 325\u00b0 no less than 3 hours.
Do not peek!
Place roast in a 9 x 12-inch baking pan.
Pour the soup and water over roast.
Cover well with foil and bake at 325\u00b0 for 2 or 3 hours until tender.
Allow fresh or frozen venison to stand overnight in marinade in refrigerator.
Season with salt; roll in flour and brown in hot skillet.
Place in crock-pot.
Add remaining ingredients.
Cover and cook on low, 10 to 14 hours.
Place roast in 9 x 12-inch baking pan.
Pour over the soup and water.
Cover with foil and bake at 325\u00b0 for 2 to 3 hours or until tender.
nion soup mix.
Set roast into mix sprinkled pan. Combine
Cover roast with water; add vinegar.
Soak for 1 hour.
Rinse and dry.
Rub in margarine and pepper generously.
Sprinkle with soup mix.
Wrap tightly in foil.
Bake in a 350\u00b0 oven for 3 hours and 30 minutes to 4 hours.
Do not unwrap to brown.
Soak fresh or frozen venison to stand overnight in marinade in the refrigerator.
Season with salt and pepper.
Roll in flour and brown in hot skillet.
Place in crock-pot all remaining ingredients.
Cover and cook on low 8 to 10 hours.
Brown meat in pan sprayed with cooking spray.
Place meat in crock-pot.
Dissolve bouillon cubes in boiling water.
Add onion salt and mix well.
Pour over meat.
Add enough water to cover. Cook on high for 6 to 8 hours or slow for 10 to 12 hours.
Remove meat.
Wrap in foil.
Vent for heat to escape.
(Meat will dry and harden if not wrapped.) Reserve 2 cups broth.
Mix cornstarch with cold water.
Mix with broth; heat until thick.
Season to taste. Serve with sliced venison.
Soak venison in salt and vinegar 5 or 6 hours or overnight. Rinse and put in roasting pan with 2 or 3 cups of water.
Salt and pepper to taste. Sprinkle 1 package onion soup mix over meat. Wrap entire meat in bacon and sprinkle other package of soup mix over the wrapped meat.
Cover with foil and bake at 350\u00b0 for 4 or 5 hours or until tender.
Wash and clean the meat.
Wrap tightly in heavy aluminum foil after seasoning it with all ingredients.
Roast in a heavy roasting pan for 2 to 3 hours in a 325\u00b0 oven.
tbsp sugar. Rub over venison then cover and chill overnight