Recipes from our Readers.
Venison:
Start with 2 to 8 pounds of deer meat, plus potatoes, carrots, celery, squash, and Brussel sprouts.
Cut the venison into serving-size chunks. Wash them, and put them into a large Reynolds hot bag with ample marinade sauce–your choice. Shake well to coat the meat, and put it into the refrigerator for 2 or more hours. Meanwhile prepare the vegetables (peel and chop potatoes, carrots, squash ... whatever vegetables you like.) Add the vegetables to the venison and marinade in the oven bag and put into a 350º oven for 2 hours ... and then enjoy!
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