Deer Roast 2

One 5 to 6 lb deer roast (you do not marinate)
3 slices bacon, each cut in 3 pieces
8 toes garlic, whole & peeled
1 Pkg Lipton Onion Soup Mix
Heavy duty aluminum foil

Wash meat thoroughly with hot water. (This insures all dried blood will be gone). Place roast on a cutting board or flat surface. Using a sharp knife, make holes into the meat, about 3 inches deep, remove knife and stuff hole with pieces of garlic, then a piece of wrapped-up bacon. Select different areas of the roast and repeat the "hole and stuff" procedure 8 more times using all the bacon and garlic.

Place the stuffed roast into a medium roasting dish and sprinkle Lipton Onion Soup Mix on the roast, gently rubbing plenty of soup mix into the meat. Cover tightly with the foil and place in 250F oven and bake for 5 to 6 hours.

After baking remove roast from pan. Cool meat before slicing. Liquid can be made into a gravy and served over rice.

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Cajun Country -- New Iberia, Louisiana