===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 11-23-55 (20 19)             Number: 264
From: SCOTT SCHEIBE #27 @6211*2    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: VENISON ROAST                  Conf: (37) Home Cooki
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0R: net33: @6460 (via @1040) [01:36 11/25/93]
0R: net33: @1040 (via @6211) [08:01 11/24/93]
0R: net33: @6211 [23:57 11/23/93]
This was in the Nov 18, 1993 Outdoor Almanac. It says it is from the
book Cookin' Wild. Covers All Arizona game, fish and birds. Available at
Popular Outdoor Outfitters.

4 Pound venison roast, butterflied to 1-inch thick - bone and any fat
removed.
1 tsp freshly ground pepper
Juice of 1 lemon
4 Green onions
1 cup soft, fresh bread crumbs
1 cup freshly grated Parmesan cheese
2 cloves garlic, crushed
1 tsp salt
1 tsp oregano
5 tblsp olive oil
1 tblsp butter
1 tblsp parsley, freshly chopped

  Mix garlic, salt, pepper, oregano and lemon juice into a grainy paste
and rub it on both sides of the meat. Let stand for several hours. Set
grill on medium heat, brush meat with olive oil, cook 15 minutes on one
side, turn, cook 8 minutes on the other.
  Meantime: saute finely chopped green onions in butter and olive oil,
stir in fresh bread crumbs, parsley and grated cheese. Spread mixture
over meat shortly before removing it from heat.
  Serve with wild rice, asparagus tips and a tossed green salad.

                                                Scott Scheibe

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