Venison Pot Roast
|Dry red wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 Large, sliced|
|Venison roast/Chuck / rump beef||6 Pound (1 Venison, Any Cut)|
|Bacon fat||2 Tablespoon|
Combine all ingredients except meat and bacon fat to make a marinade.
Put meat in deep container; do not use aluminum.
Pour marinade over meat.
Cover and marinate in refrigerator for 2 days.
Drain and reserve marinade.
In Dutch oven brown meat on all sides in hot bacon fat.
Add 1/2 cup reserved marinade.
Simmer, covered, over low heat for 2 to 3 hours, or until meat is tender (Cooking time depends on cut and age of the venison.)
Check occasionally, add more marinade to prevent sticking.
Remove pot roast to hot serving dish and slice thickly.
Make gravy in the usual manner.
Pour gravy over meat.
Serve with wild rice or buttered noodles.
Makes 6 to 8 servings.