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Venison Roast

from the kitchen of Sharmagne Leland- St. John and Stella Runnels

1 6-7  pound boneless venison roast
Sage to taste
Small whole mushrooms
2 or 3 slices of bacon

Preheat oven to 350 degrees.  Have the hunter or butcher bone out the venison in one big chunk.  Stuff the inside where the bone was with a handful of fresh sage or 1/2 tablespoon dry sage and whole mushrooms.  Roll up and tie it up with the bacon slices on top.
Place in a roasting pan for 1 to 1 1/2 hours or until desired doneness has been attained; basting frequently with huckleberry juice, so it won't dry out. 

If camas roots are available you may also stuff with a bread and camas root stuffing.


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