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Stuffed Venison

By: rodneyb  


  • 1 venison or other red meat roast
  • 1 carrot slice thin, no thinner
  • 2-6 mushrooms sliced
  • 4-6 mushrooms chopped fine, no finer
  • 1/4 red bell pepper sliced
  • 1/4 tbsp paparika
  • 1 tbsp garlic powder
  • 1/4 tbsp ground pepper
  • 1/4 tbsp oregano
  • 1 tbsp salt
  • water
  • cow milk
  • olive oil
  • 1/4 sliced onion


Soak wild game meat over night in a bag with salt water and milk mix. Slice a hole in the bottom of the roast almost to the other side. Stuff with the bell pepper, carrots, sliced onion, and sliced mushroom. Coat the wild game meat with oil. Combine the spices with the chopped mushooms and roll the meat in it. Loosely wrap the roast in foil and place on a pan. Bake on 350 for about 45 minutes to an hour. Don't forget to eat the carrots they help you see better, resulting in better shooting.Serves 2-4

Wild, Top Quality, and All Natural Wild Game available at Gamekeeper Butchery

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