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Ingredients
  1. 6 to 8 pounds roast of venison
  2. 6 strips bacon
  3. 1 large onion
  4. 2 cups tomato soup
  5. flour, salt, pepper
Directions
  • Wipe venison with vinegar-soaked cloth. Never use water as this t-ends to toughen meat fibers. Vinegar picks up hairs and clotted blood more readily.
  • Dredge with flour that has been salted and peppered.
  • Lard by laying strips of bacon across fastened with toothpicks. Throw rings of onion over each toothpick, 3 to a strip of bacon
  • Start in a brisk oven at 500 degrees for 15 minutes. Reduce heat to 300 and roast 20 minutes to the pound. 45 minutes before serving pour tomato soup over entire roast
  • Cover and put back in oven. This will make a most delicious sauce or gravy. Time in oven varies according to age of deer.

  • Source: Gaspee.com

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