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Categories Lamb Venison Roast
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Venison Roast
Description:This is good on a hunting trip,and if it's all you got you can drink the marinade for Happy Hour while the roast is cooking ha..ha
Ingredients:
• 1 (8 to 10-pound) venison roast
• 2 Cup peach brandy
• 1 package oil and vinegar dressing mix
• ½ Cup dark brown sugar
• ½ Cup syrup
• 1 (16-ounce) can crushed pineapple
• ½ Cup Worcestershire sauce
• 1 Tbs garlic power and salt and pepper to taste
Instructions:Using fillet knife,remove thin layer of membrane from roast.Place roast in a large plastic bag and add all ingredients.Place bag in large roasting pan and refrigerate for 24 hours,turning bag frequently to cover meat thoroughly.

Remove from marinade and cook on EGG at 300 degrees for about 1-˝ hours or when roast reaches 145 degrees.DON;T OVER COOK.Baste each side frequently with marinade

Notes:
Number Of Servings:Source:Kaye Ward
Vegetarian:NoTime To Prepare:
Date:Tue 08 Mar 2005 18:24:08 UTCViewed:4622 times
Author:Larry WardEmail:larryw@mail.mcg.edu
Rating:3,00 (1 votes)

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