Pot Roast Of Venison - cooking recipe

Ingredients

venison haunch or loin
salt pork
3 medium onions
4 carrots
4 stalks celery
red wine
2 bay leaves, finely chopped
2 strips of lemon peel
8 peppercorns
pinch of thyme
pinch of rosemary
pinch of parsley
salt to taste
1/2 c. sour cream

Preparation

Trim very carefully and remove all surplus fibers, skin and fat from venison.
Lard with salt pork.
Slice onions, carrots and celery and place in Dutch oven with equal parts of red wine and water.
Add bay leaves, lemon peel, peppercorns, thyme, rosemary, parsley and salt.
Bring to boil and let simmer for 30 minutes. Add the larded venison and cover.
Simmer for 2 hours.
Remove meat, strain the sauce and place venison in roasting pan.
Pour the strained liquid over the roast, adding sour cream and cook slowly until done.
Do not forget to soak the meat first.