Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison Roast

Hey Folks
<br> I never posted a game dish before but we had this tonight and it was excellent,maybe you all know about it already so please bear with me.
<br> 1 - 8oz can cranberry sauce
<br> 1 - 12oz bottle of Russian or French dressing
<br> 1 - 1 1/2 oz package of dry onion soup mix
<br> Salt and pepper the way you like we go heavy on the red pepper
<br> And a roast of corse.
<br> Put your roast in a roaster with your salt and pepper,while you put the cranberry sauce and dressing in a pot till they melt,stir in the soup mix .Mix er up and pour over the roast.
<br> Bake at 275 degrees for around 4 hours or intill it's tender.We threw in some carrots and spuds also.
<br> We never did a roast before but we will now.
<br> My buddy says this works well with Moose and Elk also.
<br> Ruttin

Now that sounds right tasty Ruttin. I don't make roasts out of venison because all I have are whitetails and a roast off a Texas whitetail isn't much bigger than your fist anyway. Roast isn't my favorite in the meat line anyway.
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<br>You can also do duck breasts in the French dressing/cranberry sauce deal and they turn out very tasty. You got to do something with duck meat to make it edible any way.
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<br>BCR
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