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venison roast
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[size 1]venison roast by lonehunter[/size] [indent] [indent]3-4 lb. roast
½ C. red cooking wine (divided)
1 t. meat tenderizer
2 t. salt
2 t. pepper
1 t. garlic powder
6 thin slices of fresh lemon
4-6 slices salt pork

Basting Sauce:
¼ C. butter
¼ C. honey
½ C. frozen orange juice concentrate
½ t. rosemary [/indent]

Soak roast in water with ½ C. vinegar overnight. Rinse and dry well. Brush with wine. Shake on tenderizer, salt, pepper, and garlic powder. Place lemon slices on top of roast. Place salt prok on top of lemon slices. Secure with toothpicks. Place in 300° oven 4-5 hours. In top of double boiler, melt butter; add honey, orange jucie, remainder of wine and rosemary. Bast roast often with this mixture while baking.

Did you know that...
After cooking, small roasts should sit for 10-15 minutes before carving; a large roast should sit for 20-30 minutes.[font "Times New Roman"] [/font]


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