Venison pot roast

1 servings

Ingredients

Quantity Ingredient
4 pounds Venison roast
2 tablespoons Butter
6 eaches Onions
1 teaspoon Parsley - fresh, chopped
¼ teaspoon Thyme
1 teaspoon Salt
1½ cup Hot water
DIRECTIONS
¼ cup Salt pork, cubed
6 eaches Carrots
6 eaches Potatoes
1 each Celery stalk - chopped
1 cup Tart fruit juice or cider
¼ teaspoon Pepper
3 tablespoons Butter

Directions

INGREDIENTS

Lard the roast well by inserting cubes of salt pork into small cuts in the roast. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper. Cover and simmer gently for 3 hours on top of the stove or in the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2-3 Tablespoons flour.

Submitted By EARL SHELSBY On 11-20-94

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