Difficulty: Moderately Challenging
Things You’ll Need:
- 5 - 10 lbs. Venison
- Vinegar
- 2 Onions
- 2 Bell Peppers
- Salt
- Cayenne Pepper
- Steak Seasoning
- Lea & Perrins Steak Sauce
Step1
Wash venison thoroughly. Place in a large roaster filled with half a gallon to a gallon of water. Add a cup of vinegar and soak in refrigerator for 24 hours.
Step2
Preheat oven to 350 degrees. Remove venison from refrigerator and pour off water. Wash venison again. Pat dry.
Step3
Liberally coat meat with Lea & Perrins Steak Sauce. Sprinkle well with steak seasoning, adding salt and cayenne pepper to taste.
Step4
Chop the onions and Bell Peppers. Layer bottom of roaster with half of the onions and Bell Peppers.
Step5
Place venison on bed of onions and Bell Peppers. Add remaining onions and Bell Peppers. Mix half a cup of Lea & Perrins Steak Sauce and half a cup of water; pour over meat. Cover roaster.
Step6
Lower oven temperature to 325 degrees. Cover and bake for 3 hours. Baste every twenty to thirty minutes.
Step7
Remove cover and raise temperature to 350 degrees for 2 hours. Baste every twenty to thirty minutes. Remove from oven. Place in deep dish and pour juices over meat. Goes well with white rice. Serves 6 - 8.
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