Roast Venison From Fred Goslin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Venison roast,
Milk,
8 slice: 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 350
oven for about 2 hours (or to 140
on meat thermometer)... 3) Serve with baked potatoes and veggies...
Source: Ruth M. Morse, Henderson NY from "Bill Saiffs 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
Source from luhu.jp
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 350
oven for about 2 hours (or to 140
on meat thermometer)... 3) Serve with baked potatoes and veggies...
Source: Ruth M. Morse, Henderson NY from "Bill Saiffs 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
Source from luhu.jp