Soak roast in salt water overnight.
Rinse well.
Place venison neck in roasting pan, sprinkle roast with salt, pepper and garlic powder.
I use a lot of pepper and garlic.
Place tomato pieces and onions over roast and secure with toothpicks.
Pour tomato juice and wine over roast, lay bacon across the top, cover and bake at 325\u00b0 for approximately 3 to 4 hours or until meat falls off the bone.
About 1 1/2 hours before roast is done, add potatoes and carrots.
Don't forget to baste periodically.
Preheat oven to 400\u00b0.
Place neck in a roasting pan.
Add 1 1/2 inches of water into pan.
Add sliced onion and garlic. Cover.
Cook for 1 hour, then reduce heat to 350\u00b0.
Continue to cook for 4 to 6 hours, adding water if necessary, until meat falls off the bone.
Serve on hamburger or deli rolls with mustard or horseradish sauce.
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.
tbsp sugar. Rub over venison then cover and chill overnight
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.
acon, spiral-fashion, around the roast, securing with toothpicks, to hold
Cover meat with salt pork.
Rub with flour, salt and pepper.
Melt bacon fat in large pot; brown meat.
Remove meat and brown 2 tablespoons flour in pot.
Set meat in pot; add water and seasonings.
Cover and simmer until nearly tender.
Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes.
Serve the roast on a platter surrounded with vegetables.
Thicken the gravy and serve.
Preheat oven to 350\u00b0.
Put roast in roasting pan.
Add water, tenderizer and cover.
Cook for 1 hour.
Peel potatoes and cut in half.
Cut celery in half.
Add remaining ingredients.
Cover and return to oven for 1 more hour.
At end of baking time, remove from oven.
Place roast on platter and surround with veggies.
Place roast in large roasting pan.
Combine tomato sauce, water, ketchup, vinegar, hot pepper sauce, mustard, garlic and onion.
Pour sauce over roast.
Bake, covered, with aluminum foil, at 300\u00b0 to 350\u00b0 for 4 to 5 hours, basting periodically with sauce. Serves 12 to 16.
Simmer venison neck or roast in unsalted water until tender.
Cool and remove meat.
Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
Combine all the ingredients.
Place in a roasting pan.
Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
Pack in hot pint jars and seal.
Place in hot water bath for 10 minutes.
Makes 10 pints.
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.
Cook bacon till crisp; drain, reserve 2 - Tablespoon drippings;
Crumble bacon set aside
Coat Venison with Flour
Brown Venison, half at a time, in hot drippings; drain off any fat.
Add un-drained Tomatoes, Beer, Onion, Bullion, Sugar, Thyme, Black and Red Pepper, Parsley, Rosemary, and Garlic.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
Add carrots, Turnips and Celery, cover; simmer 1/2 hour more.
Stir in frozen Peas; cook 5 - minutes more.
Stir in Bacon, spoon into serving bowls.
egrees C).
Season the venison with garlic, grill seasoning, and
Place venison roast in a glass or earthenware
bowl. Rub mixture over venison roast, and wrap tightly in plastic
egrees F.
rinse roast under running water and
Clean roast thoroughly with a clean cloth soaked in vinegar. Trim away excess fat.
Coat roast with French dressing.
Cover and refrigerate several hours.
Three to four hours before serving time, brown roast on all sides in a heavy pan in hot oil.
Coat again with French dressing.
Sprinkle with salt and pepper.
Slice unpeeled orange, apple and lemon and attach slices to roast with toothpicks.
Cover tightly and bake in a 300\u00b0 oven until tender, about 2 1/2 to 3 hours.
Serves 6.
Soak the venison roast in cold, salted water for several hours or overnight.
Drain and season with pepper and salt.
Dredge with flour and brown on all sides in hot fat in a Dutch oven.
Add the onions and water to cover.
Simmer until tender.
Potatoes and carrots may be added about 20 minutes before the roast is done.
Preheat the oven to 375\u00b0.
Place the venison in a roasting pan. Add the oil, wine, water, mushrooms and carrots.
Sprinkle the remaining spices and flavorings over the roast.
Top with the bacon slices.
Cover with foil and roast for 1 1/2 hours (to an internal temperature of 140\u00b0 to 150\u00b0) until tender.
Serves 4 to 6.