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Venison Roast

2 pound venison roast
4 ounces fresh mushrooms, sliced
1 large bell pepper, sliced
4 fresh carrots, chopped
2 stalks fresh celery, chopped
1/2 teaspoon salt
1/2 medium onion

For marinade:
1/2 teaspoon thyme
2 cloves garlic
1/2 cup orange juice
1 tablespoon worcestershire sauce
2 tablespoons each, steak sauce and lemon juice
1 bay leaf
1/2 medium onion, chopped
1/2 cup Rose wine
1 tablespoon parsley
1/2 teaspoon season salt
1/2 teaspoon black pepper (or lemon pepper)


The evening prior to dinner have venison roast defrosted, cleaned and trimmed. Place venison in a regular size cooking bag and place in a 9x9 inch or larger roasting pan.

Next, in a bowl mix all marinade ingredients to make venison marinade. Pour marinade over roast and turn several times to coat thoroughly. Sprinkle generously with salt and lemon pepper. Seal cooking bag and refrigerate roast in roasting pan until the next morning.

Next morning turn venison roast over to thoroughly marinade on the other side. Once again, refrigerate until two hours prior to cooking.

Approximately two hours before dinner time preheat oven to 325 F. Allow 45 minutes cooking time per pound of meat. (Two pounds or so equals one and a half to one and three quarters hours cooking time required). At the same time remove marinated venison roast from the refrigerator and add additional vegetables. In a jar add two tablespoons corn starch and one half cup water. Shake until dissolved. Pour over venison roast and bake for one and a half to one and three quarters hours. Serve chunks of delicious venison roast and vegetables along with or over your favorite rice
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