BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 11 2009

Slow Roasted Venison

Notice: Use of undefined constant content - assumed 'content' in /home/northwoo/public_html/kkbj.com/recipes.php on line 34
Venison Roast, good sized
Jalapeno Peppers, approx 3
Prepared Mustard, whole jar
Onion, sliced, approx 3
Garlic Clove, approx 3

Depending on how spicy you want it, alternate 1/2 clove of garlic and slices of chili or jalapeno peppers. Turn the roast over, repeat. Do not add spices or salt.

Cover, roast, and smear HEAVILY all over with prepared mustard. Put in dry pan. Cover heavily with yellow onion sliced in rings. Cover. Put in preheated 250 degree oven. Roast til it's really tender (about 8 hours), slice across grain, serve.