Roast Marinated Venison
|Venison roast||5 Pound (1 piece, preferably boned)|
|Suet/Salt pork / fat bacon||1⁄4 Pound|
|Wine vinegar/Red wine||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Tomato juice/Apple juice||1 Cup (16 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Bay leaf||1 Large|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
The venison roast can be either leg or loin cut, trimmed of all visible fat, and if boned tied with string into a neat close shape.
Wipe surface and pat dry.
Place in a bowl.
Mix all marinade ingredients and pour over meat.
Cover bowl and keep in refrigerator for at least 24 hours.
Turn meat frequently during this period so that marinade can penetrate.
Before cooking, drain meat and dry.
Place on rack in a shallow pan.
Cover with 1/4 pound of suet or salt pork, cut in chunks.
Roast at 325F for 30 minutes, then begin basting with heated marinade every 15 minutes.
Allow 20 to 25 minutes per pound.
For gravy, strain the drippings and marinade in the roast pan and skim off the fat.
Thicken slightly with a smooth mixture of flour and cold water.
A 5-pound roast will serve 8 to 10.