Roast Venison

Roast Venison

It’s the first weekend of deer hunting season (rifle) here in Vermont. While my balance isn’t good enough to walk in the woods anymore, and my vision isn’t good enough to draw a bead with my rifle and be sure that I’m shooting at a deer, I still love the memory of walking in the woods, rifle in my arms, leaves rustling under my feet, and the smell of the autumn air.

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Roast Venison
Yield: 1 Servings

4 lb To 5 venison roast
6 sl To 8 bacon
1 Sprig rosemary
1 c Water; stock or wine
1/4 ts Ginger
1/2 ts Cinnamon
2 Or 3 cloves
1 1/2 ts Sugar
2 tb Bread crumbs
1 ts Vinegar
2 tb Butter

Wrap the bacon all around the roast. Put the
rosemary in a heavy roasting pan and place the
roast on top of it. Mix together the liquid,
ginger, cinnamon, cloves and sugar, pour around
roast. Season with salt and pepper. Roast in a
moderate 350-375° oven for 2-3 hours. When done,
remove from pan to serving platter; strain off
gravy into a saucepan. Over low heat, cook juices
with bread crumbs until boiling. Then add vinegar
and butter; pour over roast. Serve with cranberry


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