Melanie’s Venison Roast by Melanie D. Calvert-Benton
7 – 10 lb. venison roast, cleaned and prepped for cooking
1/4 cup Dale’s Seasoning
1/2 cup any brand “Cola”
1/2 tablespoon Worcestershire sauce
Dash of salt
Dash ground black pepper
1 Tbsp. Canadian Mist Whiskey (optional)
1 tsp. lemon-pepper seasoning
1 tsp. onion powder1 dash of garlic powder
1/4 cup of water
1 pkg. of fresh baby carrots
8 – 10 small red potatoes (depending on pot size)
2 celery stalks cut into bite size pieces
1 small pkg. choice sliced fresh mushrooms
1 red bell pepper ( cut up )
1 green bell pepper ( cut up)
1 purple or company onion ( cut into chunks)
1 Tbsp. parsley flakes
4 – 5 uncooked bacon slices
1 red apple (sliced into several 1/4 inch slices to top roast with bacon)
In a large bowl mix: Dale Seasoning,cola, 1/2 tsp. Worcestershire sauce, salt, pepper,whiskey, lemon pepper,onion powder,garlic powder and water in a dutch oven or large roaster pan.
*If using roaster pan set oven to pre-heat for 10 minutes at 350. If using dutch oven, cook roast 2-3 hours or until almost tender.
After cooking roast mid way through cooking time, mix in a separate bowl: carrots, potatoes, celery, mushrooms, red and green bell peppers, onion and parsley flakes with small amount of Worcestershire sauce and add to the meat. Arrange vegetables around roast to look appetizing. Cover top of roast with bacon and apple slices. Cook 1-1/2 to 2 hours or until roast and vegetables are done.
Finish off roast and veggies with a pan of: dinner rolls or garlic bread, sweet tea and dessert of choice.
*** This recipe good for a festive holiday dinner, or for the folks you feed at deer camp.***