Serves: 4
Prep Time:1 Hour
2 Lbs. venison roast
butter,softened
1/2 tsp. thyme
dash garlic powder
1/2 cup fresh mushrooms, sliced
3 T. butter
2 T. flour
1/4 tsp. seasoned salt
1/4 tsp. steak sauce
1/4 tsp. Kitchen Bouquet
1 Cup light cream
1 T.brandy
Bring roast to room temperature. Rub it with butter, and sprinkle with thyme and garlic powder. Place roast in a 450-degree oven for 15 minutes. Lower oven temperature to 400 degrees and cook for 20 minutes, or until meat therometer reads 125-135 degrees. While meat is cooking, fry mushrooms inbutter until tender. Add flour, salt, steak sauce, Kitchen Bouquet and stir. Blend in cream and brandy, stirring until sauce is well blended and warmed. Serve sauce over meat.
Recipe By: William Demlow
Waterloo, Wisconsin
Doug/VA.
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