The BaitShop Homepage
Forum Home Forum Home > The Library > Recipes, Cooking, Game Processing and Food in General
  New Posts New Posts RSS Feed - CAJUN STYLE VENISON ROAST
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the BaitShop Boyz!

Topic ClosedCAJUN STYLE VENISON ROAST

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Administrator
Administrator
Avatar
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14749
Direct Link To This Post Topic: CAJUN STYLE VENISON ROAST
    Posted: 26 January 2004 at 07:10
CAJUN STYLE VENISON ROAST 

Ingredients:

4 pounds venison roast
4 pods garlic chopped
1 medium onion chopped
2 bay leaves
6 carrots
6 pieces of bacon
salt and red pepper to taste
6 potatoes
6 onions
wine
flour

Directions:

Wipe meat dry. Mix chopped garlic and chopped onions in a bowl along with 1/8 tsp of red pepper and 2 pinches of salt. Cut 12 pockets in roast and insert half a strip of bacon along with some of the mixture of chopped garlic and chopped onion. Add salt and red pepper to your liking Soak roast overnight in wine diluted with water. Remove from marinade and roll in flour. Brown slowly in hot oil. Add the wine marinade and bay leaves. Cover and cook in 350-degree oven until tender, about two hours. Prepare vegetables and arrange around roast for last 45 minutes of baking. When done, remove roast and vegetables and add water for gravy. Serve over hot rice.

TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 11.10
Copyright ©2001-2017 Web Wiz Ltd.

This page was generated in 0.078 seconds.