Venison Rolled Roast
|Salt pork||1⁄4 Pound|
|Boned shoulder venison||6 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Minced onion||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Cut salt pork into strips; arrange strips down center of venison.
Roll venison jelly roll fashion; tie securely.
Combine flour, salt and pepper; rub into venison.
Brown venison on all sides in hot oil in Dutch oven; place venison on rack in Dutch oven.
Combine 1 /2 cup water with vinegar; pour over veni- son.
Simmer, covered, for 2 hours; add remaining ingredients.
Simmer, covered, for 1 hour longer or until venison is tender.
Serve with pan gravy if desired.