Venison

VENSION ROAST I

Ingredients

Venison

1 pkg. Lipton Onion Soup Mix

2 Tbs. A-1 Steak Sauce

Heavy duty aluminum foil

Sprinkle one-half package of onion soup mix on sheet of foil.  Place roast on top.  Sprinkle remainder of soup mix over roast.  Dribble A-1 Sauce over the top of the roast.  Seal foil tightly.  Place in cast-iron pan or other suitable cookware and cook in oven at 325 degrees for 2-4 hours depending on the size of the roast and desired doneness.

VENSION ROAST II

Ingredients

Boned out venison roast

Mix:

1 cup dry red wine                                         1 tsp. coarse ground black pepper

1/4 cup olive oil                                             1 Tbs. thyme

1/8 cup soy sauce or commercial meat marinade

1 tsp. minced garlic

Place roast in crock pot and pour mixture over roast.  Cook covered at 325 degrees for 6-8 hours.

GRILLED VENISON LOIN

Ingredients

Whole venison loin (backstrap)

Bacon slices

Marinade:

1 Tbs. minced garlic

1 tsp. coarse ground black pepper

1/4 cup olive oil

Juice of 1 lemon

1 cup commercial meat marinade (Dale’s, etc.) or soy sauce

Marinate in plastic zipper bag or container for several hours or even overnight.  Wrap entire venison loin in bacon and pin with tooth picks.  Cook over medium hot charcoal until bacon is crisp.  Do not overcook.

Submitted by Corky Pugh, Director, Wildlife & Freshwater Fisheries Division