Recipe - Roast Venison With Marinade

3 (up to)
4 pound Venison roast
One half cup Tarragon vinegar or red wine
1 cup Boiling water
2 Bay leaves
6 Cloves
3 tablespoon Minced onion
1 teaspoon Salt
One half teaspoon Pepper
1 Clove garlic; crushed
1 Strip orange peel
One fourth teaspoon Nutmeg
1 Clove garlic; cut in slivers

Place roast in crock or bowl. Combine all ingredients except garlic & pour
over meat. Leave in marinade 1224 hours, turning meat at least twice
during this period. Remove meat & brown quickly in small amount of fat.
Push slivers of garlic into meat. Wrap roast in heavy foil & bake at 350
for 1One half hours or until tender.

MRS. PAT BURKS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.