Ingredients
1 venison hind quarter
oil and vinegar marinade
Method
Sources
📖
RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
Long carving blade — thin slices of roast, turkey, ham
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Clean all fat from meat. Poke holes in meat. Place meat in a roasting pan; cover with your favorite oil based salad dressing (Italian, red wine and vinegar, Caesar, etc.). Slice 2 large onions and add to pan. Marinate for 2 to 12 hours. Preheat oven to 300°; cook meat (covered) at 275° for 1 1/2 to 2 hours or until meat is pulling from the bone. Do not overcook. Drippings make good stock for gravy. Just add flour and water, mixed. Will feed 12 to 15 people.