|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 44 for venison roast
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Put venison in roasting pan. ... water over venison. Cover. Bake at 375 degrees for 2 hours. Add potatoes and carrots. Cook another hour. Serve over rice.
Remove all fat from venison roast, season with ... remaining lemon. Cover and bake at 325 degrees for 2 to 3 hours or until done, adding hot water as needed.
Thaw venison roast and slice into ... hours when the meat is as tender as you like it. Makes gravy as it cooks that can be served over rice or potatoes.
Put roast into roasting pan ... slits, sprinkle salt and pepper and wrap tin foil tightly over roast. Cook at 325 degrees for 2 hours or 30 minutes per pound.
Melt butter in skillet and brown roast on both sides. ... juices in pan and mix well. Return pan to oven, reduce oven heat to 325 degrees and bake 1/2 hour.
Mix soups and sauce, pour over roast wrap in double foil and bake at 350 for 3 hours.
Roast meat in 350°F ... water. Stir meat and soup mixture together and place in a slow cooker. Cook on low for 3 - 4 hours or more. Serve with wild rice.
Season roast with pepper to ... roast. Add water. Cover and bake at 250 to 350 degrees for 2 1/2 to 3 hours. Add more water if necessary. 8-10 servings.
Wrap roast with bacon and secure with toothpicks. Put in crock-pot and add all other ingredients. Cook slow in crock-pot until tender.
Flour the roast then brown lightly ... tomatoes over the roast and put the horseradish on top of the roast (wine optional). Roast at 325 degrees for 3 hours.
Result Page: 1
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