VENISON POT ROAST

FROM THE KITCHEN OF: MOUNTAIN MAMA

Try something new this year and spare the bird.

VENISON POT ROAST

Coat a nice sized venison roast with about half cup flour which has been salted and peppered.

Brown on all sides in hot bacon fat or what have you.

Then make three slits in the meat with a sharp knife and poke garlic cloves down in.

Quarter the onion and lay on top of roast.

Cover and put in the oven at about 350 degrees or so, and cook for about an hour.

Then add some potatoes and carrots and what ever else you might like.

Cover and cook till your belly is growling so loud you can’t hear the roast sizzling anymore. Or until it’s done. I suppose you could use a meat thermometer and cook according to the directions for beef. My mom taught me how to cook wild meat.

VENISON CHOPS

Just coat with flour like the roast and brown both sides.

Mom made gravy with the pan drippings to put on the potatoes.

She always had a huge garden and canned everything in sight so we had a good variety of vegetables with our meals.

With the canned venison she put it into a pan and added a little water, got it hot and made a gravy. It had these big chunks of meat and was delicious over mashed potatoes.

When my husband hunted he used to have sausage made from the venison, elk or moose meat. It was like summer sausage.

This recipe from the wonderful cook book of Mountain Mama.  Thanks Bev and Happy Blogging! BDG