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Venison Rolled Roast

Totallyamerican's picture
If you were always holding back in trying and cooking venison, here's your chance to get started. This venison rolled roast is a simple step by step guide to cooking venison in the most delicious way. A treat that you would love every bite of
Ingredients
  Salt pork 1⁄4 Pound
  Boned shoulder venison 6 Pound
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1 Tablespoon
  Diced celery 1⁄2 Cup (8 tbs)
  Minced onion 1 Cup (16 tbs)
  Carrot 1
  Tart apple 1
  Lemon juice 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Venison
Interest: 
Party

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