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MICKEY'S VENISON MEAL IN FOIL
INGREDIENTS:
3 to 5 lbs. venison roast
1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon cayenne pepper
1 teaspoon salt - to taste
1 teaspoon black pepper
4 medium sized onions, sliced
8 medium size potatoes, sliced
1 pkg. instant Lipton dry onion soup mix (I now use IGA brand)
4 carrots, peeled, sliced into 1/2 inch length pieces 1
teaspoon garlic powder
Remove any fat or membranes from boneless venison roast. Rub roast
with olive oil and sprinkle entire roast with cayenne pepper, black pepper,
salt, and garlic powder. Place one package of Lipton dry onion soup
mix into a small mixing bowl and add enough water to make a thick paste.
Coat roast with the onion soup mix paste. Half fill the bottom of a
roasting pan with water and place one large sheet of aluminum foil onto top
section of roasting pan. Center roast on aluminum foil and surround
with sliced potatoes, carrots and onions. Seal aluminum foil and bake
in oven at 350 degrees for 2 hours. After one and one half hour check the roast
with a meat thermometer or pierce meat with a knife and check the color of
juice/meat. Bake until desired doneness. You can use a baking
bag, but puncture a small hole in the top of bag to allow some steam to
escape.
Note: Use the best cut of venison you have, hind quarter muscle or
the loin strap. The loin strap will usually be done (medium-rare) in about
45 minutes to one hour. Recipe by Mickey Porter 1999.ALTERNATE
SEASONINGS: Use a generous portion of
Wild Bill's Dry Meat Rub which has the above spices and the addition of
a few others of which works great will most any meat. I used a sprinkling
of Meat Tenderizer today (11-21-08) on all sides of the venison after
rubbing the roast down with extra virgin olive oil and used my Wild Bills
Dry Meat Rub and let set for about 30 minutes for the roast to come up to
room temperature and give the meat tenderizer a chance to do it's thing.
Pixs below:
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