Split the loin lengthwise but not clear through.<
Wipe roast clean with damp cloth.
he length of the pork loin roast.
From the inside of
Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.
Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
lits in top of the loin roast and insert garlic strips into
Marinate venison loin with 2 cups red wine
Lard the venison with salt pork.
Combine all remaining ingredients, except sour cream, with equal parts of red wine and water.
Bring to a boil and allow to simmer for 30 minutes.
Add the venison and cover.
Simmer for 2 hours and then remove the meat.
Strain the sauce and place venison in a roasting pan.
Pour the liquid over the roast and add the sour cream.
Cook slowly until well done.
live oil and salt and roast until soft and golden brown
Salt and pepper roast on all sides and dredge in flour.
In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
Saute onions and mushrooms in skillet until mushrooms are a little brown.
Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
Be sure there is just enough water to cover roast.
Turn on high for 6 hours then low for 2 hours or until ready to serve.
Great on mashed potatoes!
tbsp sugar. Rub over venison then cover and chill overnight
r>To butterfly the roast, turn the roast fat side down. Make
Slice loin in 1/4-inch slices.
Place in a large bowl.
Salt, pepper and garlic salt to taste.
Mix marinade separately.
Stir together teriyaki sauce, vinegar, oil, Worcestershire sauce and wine.
Pour over venison and marinate 24 hours.
Cook on grill 2 to 3 minutes on each side (medium-rare) or lightly fry 3 to 4 minutes on each side.
Serve with rice and collards.
o 475\u00b0.
Rinse roast and pat dry. Rub 2
The day before cooking, season venison thoroughly with salt and pepper. Stuff meat with garlic and refrigerate overnight. Brown venison in hot oil. Remove roast. Add flour and water, stirring constantly, to make a light brown roux. Add tomato paste and cook for 1 minute. Add onion and return to Dutch oven. Cover; cook slowly for 5 hours or until tender.
DIRECTIONS.
Place the pork loin roast in the inner pot of
Place marinated venison loin chops on cold broiler grid. Combine melted butter or margarine and lemon juice for each chop. Brush chops with lemon butter.
Broil 3 inches from full gas flame 10 minutes.
Turn; pour over remaining lemon butter and continue broiling 5 to 8 minutes.
Season with salt and pepper.
Pierce pork loin in several places with long
Have backbone removed from loin.
Place fat side up in an open roasting pan.
Insert meat thermometer so bulb reaches thickest part, being sure it does not rest in fat or on bone.
Do not add water.
Do not cover.
Roast in a 350\u00b0 oven for 2 1/2 hours.
Mix together sauce ingredients.
Pour over roast.
Continue roasting about 1 hour or until roast thermometer registers 185\u00b0, basting with sauce every 20 minutes.
(Sauce is excellent; we usually make a double recipe.)
Combine orange juice, honey, mustard, Tabasco sauce and nutmeg; set aside.
Rub roast with cooking oil, salt, pepper and garlic powder.
Insert rotisserie rod lengthwise through center of thermometer at an angle so tip is in center of roast but not touching rod.
Place roast on rotisserie of grill preheated to 325\u00b0.
Cook until juices form and rotate on roast, then brush glaze on roast with pastry brush every 10 minutes.
Cook for 2 to 2 1/2 hours or until meat thermometer registers 170\u00b0.
Makes 8 to 10 servings.