FoodReference.com Logo

FoodReference.com   (Since 1999)
 

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes > 

Meat Recipes >  Venison Recipes >  Brown n Bag Roast Venison

 

CULINARY SCHOOLS and
COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

VENISON, MOOSE OR ELK ROASTS IN BROWN-IN-BAG


INGREDIENTS

    3-4 lb roast 4" thick
    salt and pepper
    1 medium onion quartered
    2 bay leaves, crumbled
    1/2 cup dry red wine
     

DIRECTIONS

Preheat oven to 325 degrees.

Shake 1 tablespoon flour in small size (10x16") brown-in-bag and place in 2 inch deep roasting pan.

Pour wine into bag and stir until flour is well mixed.

Rub meat with salt and pepper.

Place meat in bag.

Put onion and bay leaves around roast.

Close bag with twist tie and make 6 half- inch slits in top.

Cook for 2 to 2½ hours.
 

North Carolina Cooperative Extension, www.ces.ncsu.edu
 

 

                    RELATED RECIPES

Venison Recipes       Venison with Blackcurrants       Venison Roast, Slow Cooker       Braised Venison Ribs       Brown n Bag Roast Venison       Fiesta Venison       Fireside Venison Chili       Quick Venison Sausage       Roast Venison       Roast Venison with Wine Sauce       Smoked Venison Leg       Smoked Venison Salad       Spiced Venison Meatballs       Ultimate Venison Meatloaf       Venison or Game Sausage       Venison with Pecans       Venison Stew       Venison Stroganoff       Venison Summer Sausage       Venison Tenderloin
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

Share

 

 

Popular Pages