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SOUTHWESTERN VENISON ROAST Recipe | |
Tex Mex Game | |
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Ingredients:
3 to 4-lb. boneless venison rump roast or substitute1/2 cup catsup 1/4 cup packed brown sugar 1 tablespoon prepared mustard 1 tablespoon liquid smoke flavoring 1 tablespoon fresh lemon juice 1 tablespoon soy sauce 2 teaspoons Worcestershire sauce 2 teaspoons celery salt 2 teaspoons coarsely ground pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes (increase or decrease to suit your personal taste) 1/8 teaspoon ground nutmeg
Directions:
Heat oven to 350F. Place roast in bottom of roasting pan with cover. Set aside. In medium mixing bowl, combine remaining ingredients. Pour mixture over roast. Cover tightly. Back for 2 to 2 1/2 hours, or until meat is tender. Remove cover. Back for 30 minutes longer. Let roast stand for 10 minutes. Carve roast into thin slices and serve with pan juices.Serves 12
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