Notes:
Summited by Nancy Grace
Ingredients:
2 pound Venison Roast
1/2 teaspoon Thyme
1 Bay Leaf
2 tablespoon Steak Sauce
2 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
1/2 cup Orange Juice
2 Cloves Garlic
1 medium onion, Chopped (Reserve 1/2 for later)
1/2 teaspoon Balck Pepper
1/2 teaspoon Seaoning Salt
1 tablespoon Parsley
1/2 cup Red Wine (whatever you like to drink)
Add During Roasting
4 ounces Fresh Sliced Mushrooms
1 large Green Pepper Sliced
4 Carrots Chopped
2 Stalks Celery Chopped
1/2 teaspoon salt
1/2 medium Onion (Reserved from Marinade)
Preparation:
The night before Clean and trim roast. Place roast in a cooking bag and place in a 9x9 or larger roasting pan. In a Medium bowl mix the following 12 ingredients for Marinade. Pour marinade over roast and coat evenly. Seal bag and refrigerate in pan until the next morning.
Cooking Instructions:
In the morning turn over roast and refrigerate until two hours prior to dinner. Preheat oven to 325 degrees Cook 45 minutes cooking time per pound of meat. Remove marinated venison roast from refrigerator and add the next 6 vegetables: In a small bowl add two Tablespoons corn starch and 1/2 cup water. Stir until dissolved. Pour over venison roast and bake for one and a half hours. serve over rice.