Deer Roast

Title:
Deer Roast

Yield:
4 Servings

Categories:
Game




Ingredients:





          Deer roast; any size


          Onions; cut in finger tip


          -pieces


          Bell peppers; cut like


          -onions


          Garlic pods; cut in half


          Salt


          Red pepper


          Lemon juice


          Water


     1 tb Crisco


     1 c  Water






  Cut small holes in deer meat with a sharp knife and insert pieces of


 onion, bell pepper and garlic approximately 2 inches apart. Mix equal parts


 salt and red pepper and insert in same holes with vegetables. Mix in equal


 portions lemon juice and water; marinate deer meat in this overnight, or


 longer. Cook meat in a heavy pot (Dutch oven) with lid. Melt Crisco in pot,


 pour in cup of water; place roast in this and start cooking. When it comes


 to a boil, put lid on pot; turn fire low. Cook approximately 4 to 6 hours


 on very low heat. Remove roast and if gravy is desired, thicken juices with


 cornstarch and water.


 


  The secret of cooking deer is in the seasoning and the marinating and then


 the slow cooking over low heat.


 


 From .
 Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.