This venison haunch (hindquarter) roast is cooked in a turkey-cooking bag so it stays moist and delicious, with a great combination of flavors.
Time: 2 hrs and 10 mins • Prep Time: • Cook Time: 2 hrs
Serving Size: Serves 6-8
1 turkey cooking bag
1 tbsp. all purpose flour
3-4 pound venison haunch (hindquarter) roast
cayenne pepper to taste
salt to taste
2 medium turnips, peeled and cut in to 1" pieces
10 large white pearl onions, peeled
1 lb. smoked hot pork sausage links
1/2 tsp. dried mint
2 tbsp. dried parsley
1/2 tsp. garlic powder
2 cups dry white wine
1 tbsp. Worcestershire sauce
4 drops Peychaud's bitters (optional, but a good option)
Open the roasting bag and dust it with flour. Season venison roast to taste with cayenne pepper, salt and pepper. Place the venison haunch roast inside the roasting bag. Place the turnips, onion, and sausage around the roast. Mix mint and parsley and sprinkle over the roast. Next mix the garlic powder, white wine, Worcestershire sauce and biters. Pour wine mixture into the bottom of the bag. Then seal up the bag and prick several small holes in the top of the bag.
Preheat over to 325 degrees. Once it reaches 325 cook the venison roast for 2 hours. Remove the roast to a serving plate and slice. Place vegetables around the plate when serving. Eat up!
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