Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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1 roast

salt and perpper, to taste

garlic and onion powder, to taste

Instructions: Season roast, be it rump or shoulder. Do not use flour. Use water sparingly.

Cook in Dutch oven or a roasting pan with a tight lid at low temperature in the oven for a long while, depending on the size of your roast.

Best use your meat thermometer as rare venison is not as good as well done.

Staging:

Variations:

Background: Recipe by: Clara Louise Cape, San Marcos

Copyright 1985

Serves: 0

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