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OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Easy Venison Roast
Natalie Tate - Vermillion, Ohio
Course:Main Entrée
Servings:8-10
Ingredients & Instructions:
1 5 pound venison roast
Salt and pepper
2 lemons
12 slices of bacon
2 onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons of water
Heat oven to 325°. Prepare roast by placing into casserole dish. Bake for 2 to 2 ½ hours, checking occasionally and adding water as necessary. If using a meat thermometer, remove when the center of the roast is at 135. As the roast sits, it will continue to cook and the temperature will rise. Enjoy!
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