Things You'll Need:
- 5 - 10 lbs. Venison
- Vinegar
- 2 Onions
- 2 Bell Peppers
- Salt
- Cayenne Pepper
- Steak Seasoning
- Lea & Perrins Steak Sauce
-
Step 1
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.
-
Step 2
Preheat oven to 350 degrees. Remove venison from refrigerator and pour off water. Wash venison again. Pat dry.
-
Step 3
Liberally coat meat with Lea & Perrins Steak Sauce. Sprinkle well with steak seasoning, adding salt and cayenne pepper to taste.
-
Step 4
Chop the onions and Bell Peppers. Layer bottom of roaster with half of the onions and Bell Peppers.
-
Step 5
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.
-
Step 6
Lower oven temperature to 325 degrees. Cover and bake for 3 hours. Baste every twenty to thirty minutes.
-
Step 7
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.
