Venison Roast


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Good only for small, young deer. This recipe is not recommended for larger animals with big antlers, whose meat will be tougher and more gamey.


1 oven roast of venison
1 clove garlic
Burgundy wine
1/2 teaspoon onion salt
1/2 teaspoon sweet basil
melted butter


Rub the roast with garlic, place in covered roasting pan, and cook 30 minutes to the pound in a 375 degrees F oven. When the roast is nearly done, baste it three or four times with the wine, then spread it with the melted butter mixed with the onion salt and basil.

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