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    VENISON ROAST #1


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    Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes. Coat roast with Kitchen Bouquet, salt and pepper. Flour roast. Heat bacon grease and sear roast on all sides until very brown. Set aside roast. Heat 1 can cream of mushroom soup (golden), 1/2 can water. Heat, add medium diced onion, salt and pepper, and crushed red pepper, and color slightly with Kitchen Bouquet (not too black). Remove from oven. Put rack in dutch oven. Place roast on rack. Pour soup mix over roast. Cut onion rings, separate, and place on top of roast with tooth picks. Sprinkle crushed bacon strips on roast. Drain one large (16 oz.) jar of mushrooms and put on roast. Cook very slowly for about 3 hours (or until done). Mix should bubble every few seconds.


 

 

 


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