King's Cooking Corner
by Roland King



This month’s recipe comes from George Sudderth of North Carolina. George has hunted, fished, and taken game from rabbits to elk. A member of the Watauga GC in Boone, George has been registering targets since August 1994. He has earned a place on several state teams and won numerous trophies, including the 2008 North Carolina all-around championship, while competing in both his home state and South Carolina. In 2001 he was the open handicap winner at the South Carolina State Shoot, and he led open standings in the doubles the next year. He tied for the 2005 Southern Zone singles title with 200 and took home the AAA prize after 10 rounds of shootoff.

George has sent me a winner of a recipe for this month.

Venison Roast

Take a three- to five-pound roast, 1/2 cup Worcestershire sauce, two tablespoons soy sauce, one tablespoon salt, two sticks margarine, one cup water, two cups wine or Coke, and one teaspoon lemon juice. Mix all the ingredients together and marinate roast overnight.

Place roast and ingredients in a browning bag and bake in oven at 300° for four hours. The roast may be cooked along with potatoes, carrots, onions or sweet potatoes. Remove from the oven and serve.

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Please send your favorite recipe, phone number and some background information (where you live, how long you have been shooting registered trap, your shooting accomplishments and any other hobbies you enjoy) to


Roland King




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