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Venison Roast

Larry WardLarry Ward Posts: 7
edited November -1 in Lamb


• 1 (8 to 10-pound) venison roast
• 2 Cup peach brandy
• 1 package oil and vinegar dressing mix
• &#189 Cup dark brown sugar
• &#189 Cup syrup
• 1 (16-ounce) can crushed pineapple
• &#189 Cup Worcestershire sauce
• 1 Tbs garlic power and salt and pepper to taste


Using fillet knife,remove thin layer of membrane from roast.Place roast in a large plastic bag and add all ingredients.Place bag in large roasting pan and refrigerate for 24 hours,turning bag frequently to cover meat thoroughly.

Remove from marinade and cook on EGG at 300 degrees for about 1-½ hours or when roast reaches 145 degrees.DON;T OVER COOK.Baste each side frequently with marinade


Number of Servings:

Time to Prepare:

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