October 05, 2014
Permitted use provided by: MissHomemade.com
You may also use elk or moose instead of venison.
- 3 to 4 lb venison roast
- 2 onions, sliced
- 1 garlic clove, minced
- 1 cup beef broth (or water)
- bacon drippings or vegetable oil
- 2 TBS white vinegar
- 1 TBS brown sugar
- 1 tsp salt
- pepper to taste
- 3 TBS ketchup
- 1/2 cup raisins (optional)
- cooked noodles
In a large dutch oven, heat the bacon drippings or oil and brown the roast on all sides. Add the sliced onion and garlic and saute to light brown in color. Add the beef broth and bay leaves. Cover and cook on low heat for 1 hour.
Add vinegar and brown sugar. Continue to cook over low heat for 1 more hour. Add salt, pepper, ketchup and raisins. Cook over low heat for 30 minutes or until tender.
Serve on a platter with buttered noodles. Pour sauce from roast over noodles.
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