posted by RisaG 04-13-101 6:53 PM
* Exported from MasterCook *
Slow Roasted Venison
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Meats
Amount Measure Ingredient -- Preparation Method
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1 (2 lb) venison roast -- washed and pat dry
spice rub
garlic cloves -- sliced thinly
chile peppers -- sliced thinly
barbecue sauce -- or finishing sauce
Wash venison roast very well and pat dry. Rub with spice rub, as much as it takes to cover whole roast. Place in a big plastic zip-top bag and seal. Let sit in refrigerator for a few hours or overnight.
Next day (or later), remove from bag. Cut slits all over the roast. Place garlic slices and chile slices in each slit.
Preheat oven to 250°F. When hot, place roast in a roasting pan that has been sprayed with nonstick cooking spray (you can cover the pan with some aluminum foil so the clean-up is easier). Roast at 250°F for 3-4 hours until moist inside but not underdone.
Serve with roasted potatoes or sweet potatoes and some rolls.