Venison Tenderloin Roast
by Peter Clay
(Cambridge, MN USA)
I came up with this recipie in a effort to get my wife to try venison. (she loves it).
2 lbs Tenderloin Roast (or other roast is fine)
2 Garlic Cloves (peeled and cut in half)
1 Medium onion (peeled and sliced)
3 Carrots (cut up into 1" pieces) "or small bag of mini carrots"
4 Potatoes (cut into 1" pieces)
2 cups of water (or enough to have about 1/2 to 3/4 inch of water in the pan.
Take venison roast and make 4 evenly spaces stabs in it stuff garlic cloves into these channels.
Place roast into a cake pan pour in water, potatoes, and carrots around roast. Cover ingredients with onions. Cover pan with tinfoil and place into a 350 degree oven for 1 hour or until roast is cooked to 170 degrees and carrots and potatoes are soft.
Remove from oven, remove tinfoil "using caution while removing tinfoil steam will roll out for a few seconds". remove ingredients from the pan discard onions. slice roast and discard garlic cloves, and serve.