OVEN-BAKED VENISON
Meat, Seafood and Poultry
Ingredients
- 1 hind quarter of venison
- sliced onion to cover meat
- pat of margarine on each slice of onion
- 6 beef bouillon cubes (or instant bouillon)
- salt and pepper, to taste - after cooking
Directions
Preheat oven to 275°.
In roaster, top venison with onions and margarine. Pour about 1 inch of water in roaster; add bouillon. Cover roaster with aluminum foil. Place lid on top of foil and bake at 275°.
Check for doneness after 4 hours and continue to bake until bone can be moved and pulled out.
Serve sliced or chopped - plain or with barbecue sauce.
Hawthorne Family Cookbook,
In roaster, top venison with onions and margarine. Pour about 1 inch of water in roaster; add bouillon. Cover roaster with aluminum foil. Place lid on top of foil and bake at 275°.
Check for doneness after 4 hours and continue to bake until bone can be moved and pulled out.
Serve sliced or chopped - plain or with barbecue sauce.
Hawthorne Family Cookbook,
Source: PDF page 146
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