Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Roast Venison


4 lb Venison roast (elk, moose, or deer)
2 tablespoon Flour
2 Cloves garlic (minced)
2 tablespoon Brown sugar
1 tsp Prepared mustard
1 tablespoon Worcestershire sauce
1/4 cup Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)

MARINADE
1/2 cup Vinegar
2 Cloves garlic (minced)
2 tablespoon Salt
Cold water to cover meat

Yield: 6 servings

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.

MARINADE:
Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.