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Monday, April 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Danny Hodges
  • 1 (3-4 lb.) hind quarter of venison
  • 1 lb. sliced bacon
  • 3 lbs. potatoes
  • 3 large onions
  • 1 bag carrots
  • 2 green peppers
  • 1 large can sliced mushrooms
  • 1 can sliced pineapple
  • 2 large bottles of hickory barbecue sauce
Preheat oven to 350 degrees.
In a large browning bag, place the cleaned venison quarter. Cut slices into the quarter and fill with the bacon. Wash and slice the potatoes and cover the meat with them. Wash and cut up the remaining vegetables and add to the bag. Pour the pineapple slices and juice on the vegetables and add the barbecue sauce.
Cook for 31�2 hours.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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