Venison and Turnips in a Bag

Name: Venison and Turnips in a Bag
Ingredients: Venison roast—whatever you like; Turnips cut into one-inch cubes—as many as you like; 6 to 10 small onions, whole; ½ tsp. dried mint; 2 TBS. dried parsley; 2 cups dry white wine; 1 TBS. Lea & Perrins Worcestershire sauce; 4 drops Peychaud’s bitters; Red cayenne pepper, to taste; Salt, to taste; ½ lb. smoked pork sausage; ½ tsp. garlic powder; 1 TBS. flour; 1 Reynolds turkey-cooking bag

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

Venison roast—whatever you like
Turnips cut into one-inch cubes—as many as you like
6 to 10 small onions, whole
½ tsp.

Method

Shake flour in bag. Pat salt and pepper on roast. Place roast in bag. Put turnips, onions, and sausage (leave whole—don’t cut up) around the roast. Sprinkle the mint and parsley on roast. Dissolve garlic powder in wine and add Lea & Perrins and bitters to wine. Pour into bag (not over the roast). Punch 12 holes in bag with two-tine fork after tying. Cook in 325-degree oven for 2 hours.