Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, major's venison roast. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Major's venison roast is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Major's venison roast is something that I have loved my whole life.
Venison doesn't need to be bacon wrapped to be delicious! Yes, venison is a lean meat, but if you follow this video, you'll see how easy it is to have a. This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
To begin with this recipe, we have to prepare a few ingredients. You can cook major's venison roast using 5 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Major's venison roast:
- Make ready 2 lb venison roast
- Get 1 onion
- Prepare 1 lb potatoes, cubed
- Make ready 1 envelope dry onion soup mix
- Get 1 salt&pepper
Serve roast, with veggies in a bowl and mashed potatoes. Make gravy with the stock by putting the roasting. Venison roasts are a wonderful meal; whether it be a holiday gathering or a Tuesday night, there's always Enjoy! This recipe never ceases to disappoint.
Steps to make Major's venison roast:
- preheat oven to 450°
- prepare roast and place in daking dish
- dice onion
- add onion and potatoes to baking dish
- add salt and pepper to taste
- sprinkle onion soup over roast and veggies
- bake at 450° for 1 hour
- reduce heat to 300°
- bake another 2-3 hours
- remove from oven, let rest 5-10 minutes
- slice and serve
Slow Cooker Venison Roast MarsalaNorth American Whitetail. Baked Venison Roast With VeggiesCajun Cooking Recipes. Venison Roast Showing Two Expressions is a dish that Eishi Tsukasa cooked for his duel against Sōma Yukihira. This French dish consists of roast made of venison backstrap which was seasoned with salt, pepper, venison fat & tendons. Sprinkle the roast with a small amount of the salt and pepper again the place it in a vacuum seal or large ziplock bag with the crushed garlic cloves.
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