Roast loin of venison
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| GARNETT PJXG05A | ||
| ½ | Bay leaf -- crushed | |
| 1 | Loin roast venison | |
| ½ | teaspoon | Celery seeds |
| ½ | pounds | Salt pork -- cut into |
| Strips | ||
| ½ | teaspoon | Dry thyme |
| 1 | small | Onion -- chopped |
| To | ||
| 10 | millilitres | Garlic -- minced |
| 4 | Whole cloves | |
| 1 | tablespoon | Fresh parsley -- chopped |
| 1 | teaspoon | Beef bouillon |
| Taste | ||
Directions
Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Lard with pork strips. Stick cloves into loin and sprinkle other ingredients over top.
Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound.
Recipe By :
From: Date: 05/27 File
Related recipes
- Broiled venison
- Leg roast of venison
- Marinated loin of venison roasted in mustard
- Marinated loin of venison roasted w/mustard
- Marinated roast venison
- Marinated tenderloin of venison
- Roast haunch of venison
- Roast leg of venison
- Roast leg of venison, unmarinated
- Roast leg of venison/elk/antelope
- Roast leg of venison~ unmarinated
- Roast loin of venison with cranberries
- Roast loin of venison with savory wine sauce
- Roast loin of venison with sun-dried cherry s
- Roast venison
- Roast venison with marinade
- Roasted leg of venison
- Smoked venison roast
- Spiced venison roast
- Venison roast