From my Kitchen * Deer Roast

Today in my kitchen I am sharing a recipe from my Mom. My Dad has hunted his whole life with his family – its put meat on the table in lean times and still big  part of our family menu.The golden rule here is you eat what you kill – so waste not. If you are not a Venison fan you can use this on other meat. Lisa 

It’s Deer Season in the Sportsman Paradise ( Louisiana )  so here’s a recipe to try – Lisa 

• Deer Roast
• Onions, and bell peppers cut in large pieces
• Garlic pods
• salt,red pepper 
• 1 bottle of Italian Dressing (Wishbone)
• 1 T Oil 

The night before cooking – cut small holes in deer meat – stuff holes with onion,garlic and peppers. Mix salt and pepper and stuff in holes with vegetables. Set in a pan and pour Italian  dressing over meat to marinate overnight.

In the morning place oil in Dutch Oven- brown the Roast and add a Cup of water. Let come to boil and place a lid on. Cook on low 5-6 hours . When done remove and thicken gravy. ( You can also place roast in an oven pan and Cook in 350 oven until done ). 

Deer meat needs to be marinated and Cooked slow and Low. 

Marinates : 

Homemade Italian Dressing 

• ¼ cup vinegar (red wine, cider, white wine, etc)
• ¾ cup olive oil
• 1 teaspoon mustard
• 1 garlic clove, mashed and minced
• 1 tablespoon Italian seasoning (or oregano)

Put the lid on the jar and shake it for all you’re worth, which will emulsify the marinade. You can also just whisk it together in a bowl.

Teriyaki marinades are almost as classic as Italian dressing. 

• 1/2 cup sake
• 1/2 cup mirin, a Japanese sweet wine
• 6 tablespoons soy sauce
• 1 heaping tablespoon sugar