Slow Cooked Venison Pot Roast Recipe
Ingredients
| 6-pound venison pot roast | ||
| Garlic | 3 Clove (5gm), slivered | |
| 1/2 pound salt pork or 1 cup bacon drippings | ||
| Flour | 4 Tablespoon | |
| 1/2 teaspoon each salt and sage | ||
| Pepper | 1/4 Teaspoon | |
| 3 tablespoons salt pork or bacon drippings | ||
| Tomato juice | 4 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Whole Cloves | 2 | |
| 5 whole black peppers | ||
| 1/2 teaspoon each onion salt, garlic salt, and celery salt | ||
| Thyme | 1/4 Teaspoon | |
| Worcestershire | 2 Teaspoon | |
| Mushroom | 1 Can (10oz) | |
| 6 each onions, carrots, and potatoes | ||
Directions
Cut all fat off the meat (in venison the flavor is concentrated in the fat, and if left on, it gives a gamey taste to the meat).
Wipe meat with a damp cloth wrung out in mild vinegar.
Cut slits in meat on all sides and insert small slivers of garlic in each slit.
Lard with strips of salt pork or using a pastry brush, coat well with bacon drippings.
Mix together flour, salt, sage, and pepper; rub into meat.
Heat 3 tablespoons salt pork or bacon drippings in a heavy kettle with tight fitting cover.
Brown meat slowly on all sides.
Lift meat out and slip a low rack in the bottom of the kettle.
Replace meat, then add tomato juice, wine vinegar, bay leaves, cloves, peppers, onion salt, garlic salt, celery salt, thyme, and Worcestershire.
Cover and simmer over low heat for 2 hours.
Baste with the liquids 3 or 4 times during cooking.
After meat has cooked 2 hours, add mushroom soup and stir until it is well blended with tomato juice.
Peel onions, carrots, and potatoes; surround meat with the vegetables.
Cover and continue cooking for an additional hour, or until vegetables are done to your liking.
If you wish a slightly heavier gravy, pour off sauce and strain; thicken slightly with a flour and water mixture.
Pass gravy to pour over the sliced meat.
Wipe meat with a damp cloth wrung out in mild vinegar.
Cut slits in meat on all sides and insert small slivers of garlic in each slit.
Lard with strips of salt pork or using a pastry brush, coat well with bacon drippings.
Mix together flour, salt, sage, and pepper; rub into meat.
Heat 3 tablespoons salt pork or bacon drippings in a heavy kettle with tight fitting cover.
Brown meat slowly on all sides.
Lift meat out and slip a low rack in the bottom of the kettle.
Replace meat, then add tomato juice, wine vinegar, bay leaves, cloves, peppers, onion salt, garlic salt, celery salt, thyme, and Worcestershire.
Cover and simmer over low heat for 2 hours.
Baste with the liquids 3 or 4 times during cooking.
After meat has cooked 2 hours, add mushroom soup and stir until it is well blended with tomato juice.
Peel onions, carrots, and potatoes; surround meat with the vegetables.
Cover and continue cooking for an additional hour, or until vegetables are done to your liking.
If you wish a slightly heavier gravy, pour off sauce and strain; thicken slightly with a flour and water mixture.
Pass gravy to pour over the sliced meat.
Chef
