Jack Pine Savage Venison Roast

"18TH CENTURY SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES Shadows Note: This takes a lot of work to prepare but it is some of the best venison you will ever eat. I have served this to people that say they don't like venison, they came back for seconds. Cooking time will vary with the size of the roast."
 
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Ready In:
3hrs 30mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Remove all fat from the venison.
  • Mix the water and vinegar in equal portions, enough to cover roast.
  • Add a tablespoon of salt for every quart of water.
  • Add the bay leaves , cloves, and chopped garlic to this mixture.
  • Using your knife run it into the meat every square inch to allow the liquid to penetrate.
  • Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
  • Remove the roast from the liquid and drain.
  • Rinse slightly in cold water and dry with a cloth.
  • Put the roast where it is cold for an hour or two until the meat is cold and firm.
  • Salt and pepper the roast well.
  • Get a piece of suet and some bacon.
  • Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
  • Using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
  • Place the pieces of suet and bacon into this opening.
  • Do this once for every square inch of the roast.
  • Now lay strips of suet and bacon on top of the roast completely covering the top.
  • Place the roast in a roasting pan or dutch oven.
  • Put 1/4 inch of water or wine in the bottom of the pan.
  • Roast slow in a 325f oven until done.
  • **If using a dutch oven place the majority of the coals on the lid.**.
  • Baste frequently with the juices from the pan.
  • Keep the liquid level in the pan to 1/4 inch.
  • Do not over cook.
  • It will take about 25-30 minutes per pound.
  • If you wish you can roast vegetables with the roast, this will help keep it moist.

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Reviews

  1. This is one of the best venison roast recipes I have made. I have used the vinegar/water and salt blend to marinade venison before but the herbs and spices had a special touch. and the smoky bacon enhances the flavor of venison. I will definetely be making this again.
     
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RECIPE SUBMITTED BY

<p>Run away, as far and as fast as you can!</p> <p>I am a historical reenactor and cooking nut! <br />( My current photo is an oil painting of me by artist : David Jones. ). <br /><br />I love to research and authenticate recipes as well as create new recipes. I try to use historicaly correct cooking methods when preparing foods from the past. <br />My wife ( of 34 years as of 2008 ) and kids ( all six of them ) have always been supportive and daring in trying the foods I cook.</p> <p>WARNING: Some of My recipes were altered when they were transfered from RecipeZaar to food.com . If&nbsp;any of my recipes seems wrong,&nbsp;they are! Please contact me if you have any questions on my recipes accuracy.&nbsp; Shadows</p> <p>AS OF 01/14/2010 I WILL NO LONGER BE SUBMITTING MY RECIPES OR PHOTOS TO ZAAR! ( I will still post recipes of interest )<br />THIS IS DUE TO THE RECENT ANNOUNCEMENT THAT PREMIUM MEMBERSHIP TO BLOCK ADS WILL NO LONGER BE AVAILABLE!</p> <p><br />You have probibly seen some of my recipes elsewhere on the web, some posted under a different name. <br /><br />I also run a cooking forum on an online celtic radio station. <br /><br />Please try and review my recipes... I can take constructive and subjective reviews... negetive comments help improve...after all that is what this is all about! <br />If you make one of my recipes and have a camera please take a photo and post it! <br /><br />Beasts feed; man eats; only the man of intellect knows how to eat well. - Shadows <br /><br />If you can't pronounce it , don't eat it - Shadows <br /><br />Without food we are nothing, without history we are lost. - Shadows <br /><br />Throw a rock into a pack of dogs and the one hit yelps the loudest! - Raincrow<br /> <object width=480 height=360 data=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw type=application/x-shockwave-flash> <param name=data value=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw /> <param name=src value=http://w181.photobucket.com/pbwidget.swf?pbwurl=http://w181.photobucket.com/albums/x210/walksinshadows/3ec14980.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt= /></a><a href=http://s181.photobucket.com/albums/x210/walksinshadows/?action=view?t=3ec14980.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt= /></a> <br /><br /><br /><br />My rating system: <br /><br /><br />Please do not feel slighted if I do not give out 5 stars for everything. 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