Title: Deer Roast
Categories: Meat Game Venison
Yield: 1 Servings
| | | Garlic for stuffing roast* (optional) + 4 cloves garlic |
| 4 | lb | Deer roast |
| 2 | c | Red Italian wine |
| 2 | | Bay leaves |
| 1 | | Jar pickling spices |
| 2 | lg | Onions, cut up in lg pieces |
*MY NOTE: to stuff roast with garlic, cut a few slits on each side of the
meat. Cut slivers from a garlic clove and plug into the slits in the meat.
Stuff roast with garlic, if desired. Combine wine, bay leaves, pickling
spice, onions and 4 cloves of garlic. Marinate roast in this mixture for 24
hours. Preheat oven to 350 degrees. Remove roast from marinade and place in
baking pan. Add a small amount of cooking oil to pan. Strain marinade and
baste meat as it bakes. Spirit of '76 Recipes Collected by the Allen Parish
Bicentennial Committee Shared by Ellen Cleary Courtesy of Shareware RECIPE
CLIPPER 1.1