RECIPE: Help please. Needs to go in oven before back to work to
I had a 4 to 5 pound venison tip roast given to me yesterday and I thawed it overnight. I would like to have it for dinner by 7 this evening. I have never cooked venison before but have eaten it. Love it. Can someone give me help? Dry heat or potroasted? Garlic, onions, much as for beef? Or different? Can I use wine to marinade? My time is short but company looms for evening. Please hellllp!
:) You've never let me down ever!