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Vicky's Venison Roast (Recipe)

Vicky's Venison Roast (Recipe)
Vicky's Venison Roast (Recipe)
Print Recipe

Ingredients:

  • 2 or 3 pound venison roast
  • 1 to 1-1/2 tablespoons lard
  • Salt, pepper, garlic salt
  • 1 to 2 tablespoons flour

Sauce

  • 2 cups hot water
  • ¼ cup vinegar
  • 3 or 4 bay leaves
  • ½ teaspoon allspice
  • ½ teaspoon thyme
  • 1 teaspoon celery salt
  • ¼ cup lemon juice
  • ¾ cup brown sugar
  • 8 to 10 whole cloves
  • ½ teaspoon paprika
  • 2 cups tart chopped apples

Lard venison on all sides, then rub well with salt, pepper, garlic salt and flour. Brown in hot fat turning often to brown all edges. Transfer to large roaster.

Preheat oven to 350 degrees F. Combine sauce ingredients in pan, heat to boiling and pour over meat in roaster being sure to have some apples on top. Cover tightly and cook until tender (about 30 to 35 minutes per pound). Remove cover the last 30 minutes to insure a good brown color to the sauce. Increase proportions for larger roasts.


Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com


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