Outdoor writer John Phillips and his wife Denise have written: “The Best Wild Game and Seafood Cookbook Ever: 350 Southern Recipes for Deer, Turkey, Fish, Seafood, Small Game and Birds.”
A particular favorite of their family is Mr. Miller’s Venison Roast. They say not only is it delicious, but it is also easy to prepare.
3-4 lb. venison roast
1 cup water
1 package dry onion soup mix
5 strips of bacon
Brine the roast overnight in a mixture of 1 cup of salt to one gallon of water. Pat dry. Make a paste of the dry onion soup mix and some water. Thoroughly rub the paste all over the roast. Crisscross the roast with the bacon pieces. Place 1 cup of water in a roasting pan before adding the roast. Cook at 250 degrees in oven, covered, for about 4 hours or until tender. Or, you can place in a smoker for 8 hours. You can serve this roast as a main dish for a meal, or for a different twist as an appetizer by slicing it and pairing it with cheese and crackers.