Jack Pine Savage Venison Roast

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 quart vinegar
• 1 quart water
• 1 tablespoon salt
• 8 whole bay leaves
• 8 whole cloves
• 1 large venison roast
• 1/4 lb bacon
• 1/4 lb beef suet
• salt and pepper
• 1 garlic clove, chopped

Recipe

• 1 remove all fat from the venison.
• 2 mix the water and vinegar in equal portions, enough to cover roast.
• 3 add a tablespoon of salt for every quart of water.
• 4 add the bay leaves , cloves, and chopped garlic to this mixture.
• 5 using your knife run it into the meat every square inch to allow the liquid to penetrate.
• 6 place the roast in this mixture and allow to stand for 24 hours in a very cool place.
• 7 remove the roast from the liquid and drain.
• 8 rinse slightly in cold water and dry with a cloth.
• 9 put the roast where it is cold for an hour or two until the meat is cold and firm.
• 10 salt and pepper the roast well.
• 11 get a piece of suet and some bacon.
• 12 cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
• 13 using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
• 14 place the pieces of suet and bacon into this opening.
• 15 do this once for every square inch of the roast.
• 16 now lay strips of suet and bacon on top of the roast completely covering the top.
• 17 place the roast in a roasting pan or dutch oven.
• 18 put 1/4 inch of water or wine in the bottom of the pan.
• 19 roast slow in a 325f oven until done.
• 20 **if using a dutch oven place the majority of the coals on the lid.**.
• 21 baste frequently with the juices from the pan.
• 22 keep the liquid level in the pan to 1/4 inch.
• 23 do not over cook.
• 24 it will take about 25-30 minutes per pound.
• 25 if you wish you can roast vegetables with the roast, this will help keep it moist.