Bagged Venison Jacob
5 lbs. venison roast
Salt & Pepper
6 slices bacon
1 onion cliced
2 bay leaves
2 beef bouillon cubes
1 cup water
S & P roast and place in a commercial cooking bag. Lay bacon on top of roast. Add onion, bay leaves bouillon cubes and water. Close bag according to directions. Place in large Dutch oven and roast over hot coals approximately 2 hours. Thicken pan juices with flour for gravy. SERVES: 6-10
NoteL Heavy duty tin foil can be used in place of the cooking bag.
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