Venison Roast
4-5 pounds venison roast
1 cup wine vinegar
1 cup cold water
1 onion, cut in thin slices
1 bay leaf
2 whole cloves
1 clove garlic, cut in half
1 tablespoon salt
1 teaspoon pepper
3/4 cup all-purpose flour
1/2 cup bacon drippings
3 strips salt pork, 1/4-inch thick
Gravy
3 tablespoons bacon drippings
3 tablespoons all-purpose flour
1 1/2 cups liquid venison was soaked in
1/2 cup currant jelly
3 gingersnaps
Soak the haunch of venison in a mixture of the wine vinegar and water, with the onion, bay leaf, claves, garlic, salt and pepper added to the liquid. Allow to soak three days, turning meat over each day. Remove venison from liquid, dry with paper towel, pat flour all over it, and brown the haunch on all sides in sizzling hot bacon drippings. Lard the top side of the venison with strips of salt pork. Allow 20-30 minutes per pound for roasting, depending somewhat upon the tenderness of the venison. Cold
or preheated oven--350 degress. Baking time--2 to 2 1/2 hours.
To make the gravy, melt bacon drippings in skillet, blend in flour. Add liquid venison was soaked in, crumbled gingersnaps, and currant jelly.
Stir until mixture is thickened. Serves 5-6
