Nimrod's Slow-Roasted Venison
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INGREDIENTS 1 venison roast, trimmed of natural fat
2 packages Lipton Beefy Onion or Onion Mushroom soup mix
Your choice of favorite vegetables (ex: potatoes, carrots, etc.)
1 red onion
1 apple, sliced and/or chunked pineapple
1/2 cup Teriyaki sauce
2 cups water
Garlic powder or minced garlicMix water, Teriyaki and 1 package of soup mix in a bowl large enough to hold the roast. With a meat fork, poke roast several times at top, bottom, and sides; rub garlic into roast.
Place roast in the bowl, rotating roast in the marinade, cover and set in refrigerator to marinate for at least 6 hours (overnight is better).
Preheat oven to 200 to 250 degrees.
Place roast in covered roasting pan with about half of the marinade. Surround roast with vegetables and cover top of roast with the sliced apples/pineapples. Cut red onion into rings, separate. Cover roast and the vegetables with the onion rings, cover pan; and place into oven, allowing to cook 5 to 8 hours, or until tender, basting occasionally with the juices/marinade.
Sprinkle some of the second package of soup mix over the roast and vegetables after basting each time until the soup mix is gone. Test for doneness with a fork.
NOTES - Oven temperatures may vary, so start at the lower temperature first and adjust accordingly. Basting is important to the effectiveness of slow cooking lean meats. This recipe is somewhat time consuming, but well worth the effort!