–  Preheat oven to 400 °F (205 °C). –  In a stove-top casserole, heat oil and melt butter. Sear roast on all sides, season with salt and pepper, then cook in oven 15 minutes per pound (per 450 g) for rare meat. –  Fifteen minutes into cooking... - 31.0483

Wipe roast with damp paper towel or clean damp cloth. Trim off all fat. Place on rack in shallow roasting pan, skin side up. Cut suet in pieces, and lay on top of roast. Roast in 325°F. oven 1/2 hour. Season with salt and pepper. Add other ingredients to... - 37.9697

1. If the lower part of the leg is used, remove the shank bone from the venison. Place the meat in a large bowl and marinate overnight in the wine with the onion, garlic, bay leaf and juniper berries. 2. Preheat oven to hot (450° F.). 3. Remove the meat from... - 27.0843

For those of you who has never made Orange-Venison Roast, use this brilliant recipe. I am sure you will fall in love with the Orange-Venison Roast! - 29.8418

This Venison Pot Roast is a family favorite. I served it for an informal get together at home for my family and my mother was so proud of me. Little did she know that the credit went to this wonderful Venison Pot Roast recipe. - 35.068

Pour enough milk over roast to cover; let soak for 1 hour. Drain off liquid. Place roast on long piece of aluminum foil. Spread soup mix, soup, salt and pepper on roast. Fold foil up and over roast. Bake at 350 degrees for 2 hours and 30 minutes to 3 hours. - 28.6697

This is a wonderful Venison Roast recipe. You can serve this lovely dish to your family for a nice homely dinner, trust me they will love the Venison Roast! - 27.5569

Combine first 9 ingredients, blending until smooth. Spread this mixture over venison and rub into meat thoroughly. Put meat in roasting pan, arranging bacon strips on top of meat and fastening them with toothpicks. Dot meat with butter. Pour water around, not... - 40.5523

Cut all fat off the meat (in venison the flavor is concentrated in the fat, and if left on, it gives a gamey taste to the meat). Wipe meat with a damp cloth wrung out in mild vinegar. Cut slits in meat on all sides and insert small slivers of garlic in each... - 38.077

Season roast with salt and pepper. Melt fat in heavy pan; add roast and brown slowly on all sides. Add garlic and celery. Add water to vinegar, catsup and worcestershire sauce to make 1 cup liquid; pour over roast. Cover and cook slowly for 3 hours or until... - 30.2146

Dredge meat in flour; brown slowly. Season with salt and pepper; add onions. Mix remaining ingredients; pour over roast. Cover and simmer slowly for 2 to 3 hours. Remove roast from pan; add more water and thicken for gravy - 30.6847

A venison appetizer for a change? This is a simple recipe, that calls for lightly seared venison topped over garlic-herb toast. Some good tips to work with the venison, so listen closely. - 115.864

For those cool fall days and cold winter evenings this dish will warm you up from the inside and keep you warm and full for that perfect night of sleep - 50.1142