Been wanting to do more cooking over the open fire this year so I bent up a good old cowboy cook set for the pit and we test it out with a venison leg roast. A delicious adventure I assure you.
Venison Roast Marinade (good with beef as well):
4 Garlic Cloves (chopped)
1 tsp. Salt
1 tsp. Course Ground Pepper
1/3 cup Olive Oil
1 cup Soy Sauce
1 cup Red Wine
1 tsp. Dried Thyme
2 Bay Leaves (broke up)
1 tsp. Onion Powder
Refrigerate 3-5 pound roast in marinade for 2-5 days
#venison #cowboycooking #campfirecooking #venisonroast #campfirecookset #outdoorcooking
