16 servings

Venison Roast


Hind quarter of venison, about 10 lbs.
Cajun seasoning
2 sticks butter, sliced
1 bell pepper, chopped
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup burgundy wine
4 strips bacon
1 tablespoon flour
1 – 8 oz. can mushrooms
1 tablespoon minced green onions
1 tablespoon minced parsley


Cut a pocket along the leg bone from the large end almost to small end. Season the roast well inside pocket and rub well outside with Cajun seasoning. Fill pocket with butter, bell pepper, onion, celery, and garlic. Pour wine over roast and place 4 strips bacon on top.

Place roast in covered roasting pan and cook at 300 degrees for 3 to 4 hours until tender.

Remove roast from pan. Add flour to mushroom juice and mix well. Add mushrooms, green onions, and parsley to pan juices. Place over high heat and cook 5 minutes until gravy thickens. Put roast back into gravy and cook uncovered for 5 minutes to brown. Slice and serve .