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Spicy Venison Pot Roast

4 lbs. venison rump
2 medium onions
¼ cup fat
¼ cup flour
2 cups canned tomatoes
1 tsp. salt
¼ tsp. pepper
1 crushed bay leaf
1 tbsp. pickling spice
¼ cup vinegar
2 tbsp. brown sugar

Chop onions and fry in fat until golden brown. Rub roast in flour mixed with salt and pepper. Brown roast on all sides in a heavy pan with onions for about 15 minutes.

Combine remaining ingredients and pour over venison. Cover pan and cook slowly in a moderate oven or on top of the stove for 2½-3 hours.

Let the liquid simmer. Add water if necessary to keep a half-inch in the bottom of the kettle. Pared carrots, peeled onions, celery, and potatoes may be added three-quarters of an hour before the meat is finished cooking. Remove meat, strain liquid and thicken.

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Venison-meat.com or Venison.deerfarmer.com
The Deer Farmers’ Information Network
Box 8220, Edmonton, Alberta Canada T6H 4P1
Phone: 1-800-267-9997 or 1-780-430-8245
Fax: 1-800-267-9993 or 1-780-434-0412
E-mail: info@deerfarmer.com