Venison Pot Roast - cooking recipe

Ingredients

4 lb. venison roast from chuck, round or rump
1 c. French dressing
1 tsp. salt
1 tsp. black pepper
1 orange
1 apple
1/2 lemon

Preparation

Clean roast thoroughly with a clean cloth soaked in vinegar. Trim away excess fat.
Coat roast with French dressing.
Cover and refrigerate several hours.
Three to four hours before serving time, brown roast on all sides in a heavy pan in hot oil.
Coat again with French dressing.
Sprinkle with salt and pepper.
Slice unpeeled orange, apple and lemon and attach slices to roast with toothpicks.
Cover tightly and bake in a 300\u00b0 oven until tender, about 2 1/2 to 3 hours.
Serves 6.