Venison the Basque Way
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
venison
roast |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | large |
onions
sliced |
|
| 1 | large |
green bell peppers
|
|
| 1 | can |
pimentos
whole |
*
|
| 3 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
venison
roast |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | large |
onions
sliced |
|
| 1 | large |
green bell peppers
|
|
| 1 | can |
pimentos
whole |
*
|
| 3 | slices |
bacon
|
|
Directions
With sharp-pointed knife, pierce meat several times and insert slices of garlic.
Season with salt and pepper. Smother roast with onion, green pepper, pimento, and bacon.
Add small amound of water, cover and bake in slow oven, basting occasionally.
Drippings make excellent gravy.
