"My Favorite Recipe" Contest Winner - L.D. Manuel, Eunice, LA.

L.D.’s Venison Roast Supreme

L.D.’s Venison Roast Supreme

• 1 5 lb Atchafalaya Basin Venison Roast
• ½ lb pure pork sausage
• ½ lb bacon
• 6 cloves garlic
• 1 lg bunch green onion tops
• Salt, black & red pepper

Method:
24 hours before cooking: Season roast well, stuff with garlic, sausage, bacon and onion tops. Cover and refrigerate. Cooking day: Brown roast well on all sides. Add one large onion chopped and wrap extra sausage around roast to continue cooking. Cook on low fire until tender. (Venison tends to be dry, so feel free to use plenty of sausage and bacon for stuffing).

Enjoy!