|
|
|
 |
|
|
Awesome Venison Roast
Great Tasting! Easy to Make! |
 |
|
1 good sized venison backstrap or whole ham.
2 1/2 cups of red wine
2 Tbls. minced garlic - best if fresh or from jar
2 Tbls. Kitchen Bouquet
Spices: onion salt, garlic powder and black pepper
2 cans of Campbell's golden mushroom soup
8-10 strips of bacon
2 yellow onions
5-8 carrots
4 sweet potatoes
4-8 medium to small red skinned potatoes or regular potatoes
10 whole fresh mushrooms
1 pack of Lipton's dry onion soup mix
|
Approximate Cooking Time:
3-4 lbs. meat cook at 325 degrees F. for 2 1/2 - 3 hrs.
5-7 lbs. meat cook at 350 degrees F. for 3 - 4 hrs.
Initial meat prep:
Clean meat of congealed blood and clear membrane stuff in the case of a ham and soak entire thing in cold salt water for one to two days. Keep in refrigerator. This will draw some blood out and make the venison taste better.
In large roasting pan:
Add cans of soup and equal amounts of water.
Add 2 1/2 cups red wine.
Add 2 Tbls. minced garlic.
Add 2 Tbls. Kitchen Bouquet - this gives gravy more of a brown color.
Mix all ingredients well.
When ready to roast, remove venison from salt water and sprinkle liberally with onion salt, garlic powder and black pepper. Sear venison all over in large skillet for a few minutes to brown and help seal in juices.
Add venison to roasting pan with gravy, cover roast with strips of uncooked bacon, place lid on roasting pan and place in preheated oven.
While roast is in the oven, peel carrots, sweet potatoes, onions, etc. and rinse whole mushrooms. Cut carrots in half and quarter onions and red skinned potatoes if needed so they all will fit around the roast nicely. It's best if they can all be submerged in the gravy entirely or at least a little.
Add vegetables during last 1- 1 1/2 hours of cooking so they won't over cook. Sprinkle everything with dry soup mix and place back in oven.
Once cooking is done remove from oven. Remove roast and place on plate for slicing or carving. Serve immediately.
Make sure you make some biscuits so you can sop up the gravy. Umm good!
|
 |
Preparation Time: 3 hours |
Serves: 4-6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Barry Whitaker
Virginia
United States |
|
|
|
|
| This recipe has been viewed 28570 times. |
|
|
|
