Roast Venison for a Mid-Holiday Break

Sometimes there is so much rich food around during the holidays, one longs for just simple, well prepared food. This roast of venison wrapped in foil fit the bill for a easy and delectable winter night meal. It can also be prepared in the crock pot if needed.

Not even a pan to wash! Now that’s my kind of dinner.

I ran into my friend Deb at Cub Foods and she and I were discussing venison preparation. She recommended marinating the roast in brandy for 24 hours prior to cooking. She said it acts as a tenderizer. I am all for doing the job ahead and easy and will give this a try soon.

Just wrap everything in foil and seal it up tight…

 

I have seen this technique with everything from Dr. Pepper to chili sauce poured over the meat prior to cooking.

Roast Venison in Foil

To print recipe, click here

Easy clean up and mellow flavors make this dish a winner.

Ingredients:

1 Boneless venison roast

2 tablespoons fresh chopped garlic

1 tablespoon fresh chopped rosemary

2 teaspoons Cajun seasoning

1 teaspoon seasoned salt

4 fresh carrots, peeled and chunked

1 cup celery, chopped

2 white or yellow onions, quartered

1/4 cup red wine

1 large piece heavy duty aluminum foil

Instructions:

Preheat oven to 325F

Trim venison of any fat and place in the middle of the foil. Place foil and venison in a shallow baking pan. Rub garlic on meat spreading evenly.

Sprinkle spices and rosemary on meat, rubbing in with your hands. Place carrots, celery and onions in pan. Drizzle red wine over meat before sealing up.

Fold up foil and seal tightly in a  neat packet.

Bake at 325 for 4 hours. Meat should be tender and vegetables cooked.

 

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