Recipe: Venison Roast

Discussion in 'Bowhunting forum' started by Chris, Apr 22, 2006.

  1. Chris

    Chris Administrator Staff Member

    This was given to me by one of my customers. I haven't tried it but it sounds good.

    In a roasting pan, brown the roast using olive oil and 1 Tbs of minced garlic. The larger roast I cut (across the grain) about 2" thick. Rub salt, peper and lowrys seasoned salt on both sides. Leave the carmelized material in the bottom of the roaster. Add 2-3 cups of water to almost cover the meat. Add 2 beef bullion cups, 1/4 tsp ground thyme, 3Tbs soy sauce, 1/4 tsp ground ginger, 1 medium copped onion, 1 small can mushroom pieces. Cover and cook in 350deg oven 2-1/2 to 3-1/2 hours (until tender).

    Remove roast, if necessary add water to make a good amount of gravy using corn starch to thicken. Have plenty of mashed potatoes. If there is any leftover it makes very good sandwiches.
    Recipe from Jack Brittrick