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Venison Roast

Venison Roast
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Good only for small, young deer. This recipe is not recommended for larger animals with big antlers, whose meat will be tougher and more gamey.


  • 1 oven roast of venison
  • 1 clove garlic
  • Burgundy wine
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon sweet basil
  • melted butter


Rub the roast with garlic, place in covered roasting pan, and cook 30 minutes to the pound in a 375 degrees F oven. When the roast is nearly done, baste it three or four times with the wine, then spread it with the melted butter mixed with the onion salt and basil.
Updated Thursday, August 30th, 2007

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