Roasted leg of venison

8 Servings

Ingredients

Quantity Ingredient
1 Leg of venison
1 Whole garlic; cloves from
1 dash Cayenne pepper
6 mediums White potatoes
Wesson oil
1 can Peeled whole tomatoes
2 larges Onions; quartered
2 cans Green beans
3 Ribs celery; cut into strips
4 Carrots; cut into strips

Directions

Rub plenty of salt on leg of venison and slit. Make paste with garlic, cayenne pepper and Wesson oil. Stuff into slits. Let set 3 to 4 hours.

Bake, covered, for 30 minutes in a 350 degree oven. Turn oven down to 225 degrees and add peeled potatoes, cut in half, tomatoes, onions, green beans, celery and carrots. Cook for 1 hour at 225 degrees. Add ½ cup Wesson oil to the pan before baking. This is a good way to cook venison for the family or in camp.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

Related recipes