Wild In The Kitchen: Ground Venison Loaf

Sunday Dinner Venison Roast

1 venison hindquarter
4 garlic cloves
I tblsp. celery seed
I tblsp. black pepper
I tblsp. salt
2 medium onions, sliced
2 cups Moore’s Marinade
1/2 cup coffee
1/2 pound bacon
1 bag mini carrots
6 red potatoes, halved
1 cup vegetable oil
1/2 cup white vinegar

Remove all sinew and fat from hindquarter and wash thoroughly. Make small splits in top of roast and insert garlic cloves into the slits. Place roast in roaster. Pour 1/2 cup of oil over roast followed by 1/2 cup vinegar. Salt and pepper to taste, and then sprinkle with celery seed. Place onion slices over the top of the roast, and drape bacon over the top. Add water to the pan to the depth of 1 inch. Add 2 cups of Moore’s Marinade and 1/2 cup of coffee. Cover the roaster, and bake at 300 degrees for 4 1/2 hours. Baste roast with drippings each hour. At approximately 45 minutes before being done, add carrots and potatoes.

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