Venison Pot Roast
4 -5
lb venison roast
(The saddle or leg is best for roasting. Allow 10 minutes
per pound.
Serve with a rich brown gravy, using pan drippings and stock made
from
trimmings of the roast. Serve with currant or wild plum jelly).
1 tsp salt
1 tsp black pepper
1/4 cup presifted flour
1/4 cup shortening
1 1/2 cups chopped onion
12 potatoes, peeled, quartered
12 carrots
Day before, immediately after deer is dressed, place roast in salted water; soak
overnight to remove strong taste or odor. (Meat may then be frozen if desired).
Rub salt, pepper and flour into meat. Melt shortening in Dutch oven or heavy
kettle. Brown roast well on all sides. Add onions; saute for 5 minutes.
Stir in 1 cup water. Cover; simmer for about 3 hours, adding water if necessary.
Meanwhile, put potatoes and carrots in saucepan. Add 2 cups boiling, salted water;
cook for 10 minutes. Drain well. After roast has been cooking for 3 hours,
add potatoes and carrots; cook for 1 hour longer, or until meat is fork tender.