Venison Roast
Home Up Venison Marsala Blue Cheese Venison Venison Roast Smoked Pheasant Penne Roasted Duck

SOUTHWESTERN VENISON ROAST (serves 12)

3 to 4-lb. boneless venison rump roast or substitute

1/2 cup catsup

1/4 cup packed brown sugar

1 tablespoon prepared mustard

1 tablespoon liquid smoke flavoring

1 tablespoon fresh lemon juice

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

2 teaspoons celery salt

2 teaspoons coarsely ground pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes (increase or decrease to suit your personal taste)

1/8 teaspoon ground nutmeg

Heat oven to 350°F.  Place roast in bottom of roasting pan with cover.  Set aside.  In medium mixing bowl, combine remaining ingredients.  Pour mixture over roast.  Cover tightly.  Back for 2 to 2½ hours, or until meat is tender.  Remove cover.  Back for 30 minutes longer.  Let roast stand for 10 minutes.  Carve roast into thin slices and serve with pan juices.