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Bagged Venison Jacob

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by ThunderStick300MAG, Oct 25, 2007.

  1. ThunderStick300MAG

    ThunderStick300MAG New Member

    Joined:
    Jul 6, 2007
    Messages:
    177
    Location:
    Wallburg, NC
    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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