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- Ingredients:
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- 3 Lbs. venison roast
- 1/4 tsp. Basil
- 2 1/2 cups water
- 1/2 tsp. Crushed rosemary
- 1 Large onion (chopped)
- 1/2 tsp. Seasoning salt
- 1 Bay leaf
- 1 tsp. Onion salt
- 1 tsp. Black pepper
- 1 tsp. Garlic powder
- 1/2 tsp. oregano
- 1/2 tsp. salt
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- Directions:
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- Place venison in roaster pan and add water and bay leaf. Add onion and salt. Cover and bake at 300 degrees until roast crumbles apart. Let meat set in broth in refridgerator overnight. Next day, tear up meat and with broth, add remaining ingredients to roasting pan. Cook on top of stove or in low oven for 2-3 hours. Meat will absorb most of the broth as it cooks. Add a little canned beef broth if necessary. The longer this cooks, the more the flavors will blend.
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- Serves: 6-8
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