Title: Microwave Bambi Italiano
Categories: Venison Game Crockpot
Yield: 1 Servings

1		Venison roast
1		Clove garlic, chopped
1/4	ts	Salt
3		Or 4 peppercorns
1		Bay leaf
1/4	ts	Basil
1/4	ts	Oregano

Stay with me on this one folks. It is basically an italian pot roast, done in a microwave oven, with venison. Unlike most of my recipes, this one takes some time. But since it is a crockpot kind of operation, you can go do something else while it's cooking.

The first step is to thaw the roast. If your butcher is like mine, he will usually leave you with a couple of odd shaped roasts. These are good prospects for Bambi Italiano. Let them thaw completely and trim off as much fat as you can.

Put the roast in a snug-fitting microwave safe casserole or microwave slow cooker. Cover it with water and toss in the seasonings.

Cover the casserole (with wax paper or plastic wrap, if there is no lid) and nuke for 8 to 12 minutes, to get it heated thru and boiling nicely. Then turn the power down to defrost or medium and let the microwave run 25 or 30 minutes. You can go clean guns lor something for a hour. After the microwave turns itself off, just let the Bambi Italiano coast for a while.

After an hour, take the roast out of the casserole. The broth now has most of the fat in it; you can discard the broth, or as I do, let it cool and put it on the dog's dinner.

Rinse out the casserole, put the roast back into it, and cover the roast with spagetti sauce. I use Prego extra- chunky for this recipe. It may take 1 or 2 jars of sauce to cover the roast, depending on how well the roast fills the casserole. I usually add another bay leaf and a little more oregano at this stage.

Then re-cover the casserole, put it back in the microwave and nuke it for another 8 or 10 minutes at high and 15 to 20 minutes at defrost or medium.

Slice the roast; serve the meat and sauce over spagetti or egg noodles, witha nice bottle of Chianti.

This recipe re-heats well.

Tom Nagel HUNTING@TAMVM1.TAMU.EDU rec.hunting

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