Venison Pot Roast With Vegetables - cooking recipe

Ingredients

3 to 4 lb. venison roast
1/4 c. salt pork or mild bacon
2 Tbsp. butter
6 carrots
6 potatoes
1 tsp. parsley flakes or 1 tsp. fresh chopped parsley
1 c. tart fruit juice or cider
3 Tbsp. butter or drippings
1 stalk celery, sliced
1/4 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. hot water

Preparation

Lard the roast well by inserting cubes of salt pork into small cuts in the roast.
Heat butter in a Dutch oven or deep casserole and brown the meat on all sides.
Add hot water, fruit juice, celery, parsley, thyme, salt and pepper.
Cover and simmer gently for 3 hours on top of the stove or in oven at 350\u00b0, until meat is tender.
If liquid gets too low, add water.
About 1 hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables.
When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2 to 3 tablespoons flour.