I got this recipe over the counter today as Mike Shepard and his wife came in to pick up their order. We'd love to hear your recipes! Send them to me at claudia@cordrays.com.
Ingredients:
Venison loin roasts
One clove of fresh garlic
Cream of Mushroom soup
Olive oil, 2 tsp.
Oven baking bag
Puncture venison loin roast with a knife point.
Stuff slices of fresh garlic into the holes.
Rub the loins with olive oil to cover.
Place the loins in a baking bag and add a can of cream of mushroom soup.
Bake for 1 hour and 15 minutes at 350 degrees.
The next day, use your leftovers for Beef Stroganoff. Add some sour cream and mix with egg noodles!
From the kitchen of Sheila Shepard
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