Roast venison from fred goslin
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
5 | pounds | Venison roast |
Milk | ||
8 | slices | Bacon |
Directions
1) Place the roast in a non-reactive bowl, and add enough milk to cover; Let stand in refrigerator over night, drain and pat dry... 2) Place in roasting pan, arrange bacon slices on top, and season with salt and pepper and bake in a 350ø oven for about 2 hours (or to 140ø on meat thermometer)... 3) Serve with baked potatoes and veggies...
Source: Ruth M. Morse, Henderson NY from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook... Retyped for you with permission by FRED GOSLIN on Cyberealm Bbs. Home of KOOKNET in Watertown NY (315) 786-1120
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