Peppered Venison Roast Recipe

Peppered Venison Roast

This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.

2-4 servings per pound

Ingredients:

2 medium cloves

1 boneless antelope or deer top round roast

  or other suitable roast 3-5 lbs.(Rolled if less than  2" thick)

Vegetable(or olive) oil

Cracked black pepper

8-10 slices of bacon

Directions:

Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.

Enjoy

LittleJay

Venison recipe  Deer recipe  Antelope recipe  Elk recipe  Moose recipe

To see more great Wild Game or Venison recipes check out www.jayswildgamerecipes.com

Tropical Green Smoothies

Refreshing drink summer or anytime. This is great and a healthy recipe for children as well as adults! Great St. Patty's Recipe

makes about 6 small smoothies 

ingredients

• 1 banana (preferably frozen in chunks but room temp works too)
• 1/2 cup plain yogurt
• 1 small cucumber cut into slices
• 1 cup fresh baby spinach
• 2 kiwis peeled and cut into chunks
• 1 tablespoon honey
• 1 cup fresh pineapple cut into chunks

instructions

Put it all in the blender until it’s a smoothie! For a frothier, colder drink, add a handful of ice too.

Thanks – per http://foodlets.com/2014/03/05/tropical-green-smoothies/

St. Patrick's day recipe   Children's recipe  Healthy recipe  Smoothie recipe