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Name: Roast Loin of Venison
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Taste; 4 Cloves; 1/2 Bay leaf -- crushed; 1/2 ts Celery seeds; 1/2 lb Salt pork -- cut into; GARNETT PJXG05A; Strips; 10 ml Garlic -- minced; 1 ts Beef bouillon; 1 tb Fresh parsley -- chopped; 1 sm Onion -- chopped; 1/2 ts Dry thyme; 1 Loin roast venison; To

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INGREDIENTS

Taste
4 Cloves
1/2 Bay leaf -- crushed
1/2 ts Celery seeds
1/2 lb Salt pork -- cut into
GARNETT PJXG05A
Strips
10 ml Garlic -- minced
1 ts Beef bouillon
1 tb Fresh parsley -- chopped
1 sm Onion -- chopped
1/2 ts Dry thyme
1 Loin roast venison
To

Servings

INSTRUCTIONS

Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Lard with pork strips. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound. Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 6 Servings

Calories: 16
Calories from Fat: 9 (56%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 14.4mg		0 %
Potassium 54.9mg		1 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 1.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16

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