Serves: 5
Total Calories: 14
Dissolve bouillon cubes and beef soup mix in 3 cups hot water; add chopped onion and stir well. Pour into baking dish. Sprinkle sides and back of venison prime rib with salt and garlic pepper, to taste.
Insert meat thermometer into thickest portion of roast. Place roast in preheated 400° oven; cook, uncovered, 30 minutes or until well browned. Baste with onion/soup stock; reduce heat to 325°. Bake, uncovered, for 1 1/2 hours or until meat thermometer reaches 155°–160°, basting often with onion/soup stock. Slice between each rib. Serve with small bowl of stock; garnish with spiced crab apples and parsley twigs.
This Prime Rib of Venison recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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