Text 12797, 53 rader
Skriven 2011-06-28 05:38:00 av DAVE DRUM (1:123/140)
Ärende: GAME 447
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lillie Bell's Venison Roast
 Categories: Game, Vegetables
      Yield: 6 Servings
 
      5 lb (to 7 lb) venison roast
    1/4 c  Salt (yep, 1/4 cup)
      1 ts Seasoned salt
      1 ts Garlic powder
      1 ts Pepper
      1 ts Soy sauce
      1 lg Onion; sliced
      2 tb All-purpose flour
    1/4 c  Butter
      1 qt (to 2 qt) water; divided
           All-purpose flour
 
  Combine roast, water to cover, and 1/4 cup salt in a large
  Dutch oven. Cover and let soak 2 hours. Drain, rinse, and
  pat dry.
  
  Combine seasoned salt, garlic powder, and pepper; sprinkle
  on both sides of roast. Sprinkle with soy sauce. Place onion
  slices on top of roast, and sprinkle with 2 tablespoons
  flour. Place pats of butter on onion. Wrap roast twice in
  heavy-duty aluminum-foil. Place in roasting pan; add 1 quart
  water. Cover and bake at 350øF/175øC for 4 to 5 hours. Add
  water, if necessary, to roasting pan, but do not open foil.
  
  Remove roast from pan. Carefully open foil, and measure
  liquid. Combine 1-1/2 tablespoons flour and 2 tablespoons
  water for each cup of liquid; stir well. Stir in lour
  mixture. Cook over medium heat, stirring constantly, until
  thickened and bubbly.
  
  Serve gravy with roast.
  
  Note: remove as much fat as possible before cooking to
  eliminate any gamey flavor.
  
  Lillie Bell Brooks of South Carolina in October, 1989
  "Southern Living"
  
  Typos by Jeff Pruett

  Uncle Dirty Dave's Archives
 
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