---------- Recipe via Meal-Master (tm) v8.00

      Title: Venison Roast
 Categories: Wild game, Main dish
      Yield: 1 servings

      1    Venison roast, trimmed of                -excellant)
           -at least 75% of the fat            5    Cloves of garlic
      6 lg Potatos, peeled and                 2 tb Of sage
           -quartered                          2 tb Of rosemary
      1    Dozen medium carrots,               1    Cabbage, whole
           -scrubbed clean and cut                  -salt and pepper to taste
           -into chunks                        4 c  Of fresh sliced mushrooms
      2 lg SWEET onions (sweet is              2 tb Of worstershire
           -important, vidalia's are           2 tb Of soy

  > I just got 40 lbs of venison. Anyone know any good ways to get rid of the
  > Gamey taste. Also, I am looking for a few good Recipes for it.

  well, first you send me 10 pounds of it :)

  Actually, my aunt in KY fixed us a venison roast once when I was a kid that
  hooked for life, which astounded my folks, as I am a very picky eater. It
  went something like this... she simply through this all in a pan and stuck
  in the oven to cook (I'm sorry, I don't have the temp, but I think it was
  something like 350 or 375) for about an hour to an hour and 1/2. She might
  have added a cup of water midway thru to help with the moisture and gravy.
  She said that something about the cabbage and the sweet onions neutralized
  the gamey taste. Anyway, it was very very good. RHIANNON, Mistress of the
  Celtic Cauldron

  From: Rhiannon #5 @1317009 1          Date: 04-09-94

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