Southwestern Venison Roast
1 2-lb. venison roast
garlic powder
pepper
2 tbls. olive oil
1 c. beef broth
1 1/2 oz. tequila
1 tbls. Worcestershire sauce
1 tbls. soy sauce
1/4 tsp. cumin
4 large shallots, peeled and chopped (or 1 medium onion)
1 16-oz. can whole cranberries
1/2 tsp. grated orange peel
2 tbls. Grand Marnier (optional)
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Serve With
Cornbread, fried sliced tomatoes topped with grated parmesan cheese and a Cabernet Sauvignon
In a heavy duty Dutch oven, heat enough olive oil to brown the roast. Sprinkle the roast with garlic powder and pepper. Brown the roast in the olive oil. Add the beef broth, tequila, Worcestershire sauce, soy sauce, cumin and shallots. Cover and place in a 350-degree oven for 1 1/2 to two hours.
Heat the cranberries in a small saucepan. Stir in the orange peel and Grand Marnier. Simmer for two to three minutes. Serve over sliced roast.
good luck deer hunting..but any chunk of beast will work..
