Wednesday, December 24, 2008

Georgia Venison Roast

---------- Recipe via Meal-Master (tm) v8.06

Title: Georgia Venison Roast
Categories: Wildgame, Venison, Roasts
Yield: 4 Servings

1 lb Venison roast
2/3 c Dry red wine
1/3 c Water
x Pepper to taste
x Bay leaves to taste
x Thyme to taste
x Mustard seed to taste
1 lg Onion, sliced
1 ea Garlic clove, sliced
x Salt to taste
1 c Currant jelly
1/2 c Sour cream
1 tb Brandy

------------ --------- --------- ----GARNISH- --------- --------- --------- ------
x Orange, strips or slices
x Pears, sliced

Marinate roast in mixture of wine, water, pepper, bay leaves, thyme,
mustard seed and onion for 24 hours. After marinating, insert slices of
garlic in roast. Rub roast with salt. Bake at 350 degrees. Baste with
marinade drippings until roast is brown and tender. Place roast on hot
platter. Add currant jelly, sour cream and brandy to drippings. Stir over
high heat until mixture thickens. Garnish roast with orange strips or
slices, and sliced pears.


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