Marinate roast with Italian dressing, turning occasionally and make sure it stays moist.
Next day, place roast in oven cooking bag and add potatoes, carrots, onion, salt and pepper to taste. Add 1/4 cup Italian dressing mixed with 1/4 cup water.
Close bag and cook according to directions on box or any any other roast cooked in oven bag.
rom the venison.
Mix the water and vinegar in equal portions
Preheat oven to 450\u00b0.
Wash and pat dry the venison roast. Using a knife, make a half-dozen 2-inch long by 2-inch deep slices in the roast.
Deeply insert a rolled bacon rasher into each 2-inch deep slice.
Salt and pepper the roast and place into a roasting pan.
Place roast, uncovered, into the 450\u00b0 oven for 15 minutes to sear and seal in juices.
Coat roast with mustard and marinate overnight in refrigerator.
Before cooking, scrape off all the mustard possible; do not wash.
Place roast, potatoes, carrots, onions, salt and pepper to taste, diced garlic and 1/2 cup of water in oven cooking bag and cook according to oven bag directions or as any other roast.
ake deep slits in roast and place garlic strips into
Preheat oven to 350\u00b0.
With sharp knife, puncture 4 deep holes in the roast.
Push in each hole 1 cayenne pepper, 1 clove of garlic and green onion.
Sprinkle salt and pepper over roast. Heat oil in a large roasting pan over medium heat on top of stove. Sear the roast on all sides.
Pour wine around the roast.
Cover roast and bake for 1 1/2 to 2 hours in oven.
Gravy will form from meat juices and the wine.
Soak venison roast for 4 hours in mixture of baking soda, vinegar,
Take roast and make 4 slices about 1 1/2 inches deep and 2 inches apart in top side of roast.
Put bacon slices in the 4 slices you made.
Use wooden toothpicks to hold bacon in place while cooking.
Put salt and pepper on roast.
Put roast in a roasting bag.
Sit bag and roast in roasting pan.
Put water, butter and soy sauce in with roast.
Close bag.
Roast in oven at 325\u00b0 for 1 1/2 to 2 hours.
Open bag.
Put chopped carrots, mushrooms, potatoes and onion in bag with roast.
Cook for another 45 to 60 minutes.
harp knife and stick holes in the roast and stuff each hole
Place roast in crock pot.
In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
Sprinkle with Lipton Onion Soup mix and steak seasoning.
Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
orm marinade and pour over roast.
Cover and refrigerate for
Combine roast, water to cover and 1/4 cup salt in a large
Spread the olive oil on the inside of a slow cooker.
Place the venison roast inside and season well with grond pepper and garlic powder (if using garlic powder and not fresh garlic)
Top with onions and apples
Mix beef paste into wine and then pour over the top of everything
Cover and cook on LOW 6-10 hours depending on how you like your meat, slicable or falling apart. My preference is falling apart so I cook for 10 hours on LOW.
Place venison roast on heavy aluminium foil.
Cover with one envelope onion soup.
Place three or four slices of bacon on top. Seal foil and bake in 300\u00b0 oven 3 hours or until tender.
Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.
Remove all fat from venison roast; season with salt and pepper.
Wash salt pork to remove excess salt.
Line roasting pan with salt pork.
Place venison roast in pan.
Add the juice of 1 lemon, Worcestershire sauce, chopped onion and slices of remaining lemon.
Cover.
Bake at 325\u00b0 for 2 to 3 hours or until done, adding hot water as needed.
Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder, parsley, salt and pepper together; whisking until smooth. Fold in the mushrooms.
Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
If you don't have a slow cooker, you can bake the roast at 275 degrees for 4 to 5 hours until tender.
Set venison roast on heavy duty foil.
Cook bacon until almost done.
Saute veggies in grease.
Lay bacon across the top of roast.
Cover with veggies.
Wrap tightly in foil.
Cook on top rack of grill on low setting for an hour.
rinse roast, place in pot, season well with ginger,
Let venison roast thaw in water.
Wash real good.
Cook in crock-pot or in roasting pan at 350\u00b0 until done.
Real good.