-Begin Recipe Export- QBook version 1.00.14 Title: Venison Pot Roast Keywords: game, venison, deer, roast Ingredients: 4 lb venison roast 1/4 cup salt pork, cubed 2 Tbsp butter 6 carrots 6 onions 6 potatoes 1 tsp parsley - fresh, chopped 1 celery stalk - chopped 1/4 tsp thyme 1 cup tart fruit juice or cider 1 tsp salt 1/4 tsp pepper 1 1/2 cup hot water 3 Tbsp butter DIRECTIONS 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 the oven at 350 degrees until meat is tender. If liquid gets low, add water. About one 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 2-3 Tablespoons flour. Origin: FidoNet Home Cooking Echo Shared by: Rich Harper -End Recipe Export- Chipped from the bottom of Sharon's Igloo ^^oo^^