1 medium onion, finely chopped
1/4 cup vegetable oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 (4-pound) boneless venison roast
6 slices bacon


1. Day before roasting: Combine onion, oil, vinegar, salt and pepper in large bowl. Place roast in bowl and turn to coat with marinade. Cover tightly and refrigerate overnight, turning occasionally.
2. To Roast: Preheat oven to 325 degrees F. Place venison in roasting pan; discard marinade. Arrange bacon over meat and roast, uncovered 2 hours or until desired doneness. A meat thermometer will register 150 degrees F for medium-rare and 160 degrees F for medium.
A flavorful marinade and long slow roasting tenderizes this lean meat. We suggest not cooking it past medium in order to avoid dryness.
Venison Roast
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