Roast Venison

Ingredients

• Wipe meat with damp cloth.
• Soak in wine 24 hours.
• 14 cup Wesson oil
• 14 cup vinegar
• Y¥, cup tomato catchup
• 11% tablespoons mustard
• 1 tablespoon sugar
• 1 teaspoon Worchestershire sauce
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon paprika
• 1 or 2 cloves of garlic

Method

1. 1

   Place meat in roasting pan, grease well with oil.

2. 2

   Put clove or two of garlic in meat.

3. 3

   Baste meat in sauce during roasting.

4. 4

   Cook in slow oven at 325 degrees for 35 to 40 minutes per pound until well done.

5. 5

   Remove roast and make gravy with drippings.

As published

This recipe was extracted from Waldensian cookery (1957), page 16. The excerpt below is the record exactly as published.

ROAST VENISON Wipe meat with damp cloth. Soak in wine 24 hours. 14 cup Wesson oil 14 cup vinegar Y¥, cup tomato catchup 11% tablespoons mustard 1 tablespoon sugar 1 teaspoon Worchestershire sauce 1 teaspoon salt 14 teaspoon pepper 1 teaspoon paprika 1 or 2 cloves of garlic

Cook this with the app: pantry check, scaling, and the assistant.