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www.RecipeFaire.com Presents:
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Barbecued Venison
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by:
Virginia Greene
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Barbecued Venison Recipe places venison roast in a roasting pan along with a bbq sauce of garlic buttons, Claret wine, Worcestershire sauce, mushroom steak sauce, whole mushrooms, oil, bell pepper, black pepper and Lawry's seasoned salt.
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INGREDIENTS
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10 lb. venison roast
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2 garlic buttons
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1 fifth red Claret wine (dry)
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2 1/2 cups Worcestershire
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1 can mushroom steak sauce
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2 jars whole mushrooms
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1 cup oil
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1 large bell pepper
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1 tablespoon black pepper
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Lawry's seasoned salt (to taste)
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DIRECTIONS
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1:
Put all ingredients in a roasting pan and cover. (Venison roast may be in several pieces.)
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2:
Cook at 350°F until meat is tender. Baste venison hourly if possible.
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3:
NOTE: Remove all fat from venison before cooking.
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4:
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