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vension - Slow Roasted Venison




Source of Recipe


from cookinwithsusieq


Recipe Introduction


recipe by Nimrod
Nimrod's Slow Roasted Venison


Recipe Link: http://bowhunting.net/susieq/default.htm#top

List of Ingredients




vension - Slow Roasted Venison

One Venison Roast, trimmed of natural fat.
2 pkg. of Lipton Beefy Onion or Onion Mushroom Soup Mix.
Your choice of favorite vegetables
( i.e. Potatoes, carrots, onion, celery, mushrooms, etc...), sliced to the sizes of your choice.
One red onion
One apple, sliced and/or chunked pineapple.
1/2 cup Teriyaki Sauce.
2 Cups water.
Garlic powder or minced garlic

Mix water, teriyaki & 1 pkg. of soup mix in a bowl large enough to hold the roast.With a meat fork, poke roast several times at top, bottom & sides, rub garlic into roast.
Place roast in the bowl, rotating roast in the marinade, cover & set in fridge to marinate for at least 6 hours (overnight is better).
Preheat oven to 200-250 degrees. Place roast in covered roasting pan with about half of the marinade. Surround roast with vegetables & cover top of roast with the sliced apples/pineapples. Cut red onion into rings, separate. Cover roast and vegetables with the onion rings, cover pan & place into oven, allowing to cook for *5-8 hours until tender, *basting occasionally with the juices/marinade. Sprinkle some of the 2nd pkg. of soup mix over the roast & vegetables after basting each time until the soup mix is gone. Test tenderness with a fork.*oven temperatures vary, so start at the lower temperature first & adjust accordingly.


*Basting is important to the effectiveness of slow cooking lean meats. This recipe is a somewhat time consuming, but well worth the effort! Give it a try & Enjoy. 8^)


Recipe