By ColSanders on November 11, 2009
"This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago."
Serving Size: 1 (186 g)
Servings Per Recipe: 10
"Col Sanders,I had a venison roast to prepare and searched for an idea..Yours stood out from all that I looked at ,there were 55 posted..I used the copycat onion soup mix as my rub and followed your direction..It turned out very well..I would certainly do again the same way...Hope that others will try,regards Don"