Venison Roast in A Mustard Shell

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


1 Venison round, sirloin, or rump roast

yellow mustard

salt and pepper, to taste

garlic and onion powders, to taste

Instructions: Season the roast.

Smear the mustard all over the roast.

Bake in a 350*F oven. You need not baste this roast as there will be little or no juices because the mustard shell will harden to seal in the natural juices.

After 35 minutes, check the roast for doneness; cutting deeply to be certain. Before the center is cooked totally to your preference, remove from oven and let it finish cooking from the heat it has already stored.



Background: Recipe by: Dennis Walrop

Copyright 1983

Serves: 6

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