Jack Pine Savage Venison Roast
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 quart vinegar
- 1 quart water
- 1 tablespoon salt
- 8 whole bay leaves
- 8 whole cloves
- 1 large venison roast
- 1⁄4 lb bacon
- 1⁄4 lb beef suet
- salt and pepper
- 1 garlic clove, chopped
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.
Questions & Replies
Got a question?
Share it with the community!
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 any of my recipes seems wrong, they are! Please contact me if you have any questions on my recipes accuracy. 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. Everyone has different taste preferences. <br /><br />5 Stars: ***** <br />Out of this world,something that tickled our taste buds, new recipe or change to an old recipe that is outstanding to us. Keeper! <br /><br />4 Stars: **** <br />Very good, will use again often, we liked it, had this one but not exactly the same. Keeper! <br /><br />3 Stars: *** <br />Nice, some of us liked it, will use again,needed some changes for our tastes. Keeper! <br /><br />2 Stars: ** <br />OK but won't probibliy make again anytime soon. Needs lots more work to meet our tastes. <br /><br />1 Star: * <br />Won't try again. Not what we like. Directions were confusing and outcome was poor. Not A Keeper! <br /><br />0 Stars: <br />I will comment on some recipes without rating. <br /><br /><br /><br />Thank you's for reviews I post are not required and I thank everyone without Zmail for their reviews of my recipes in advance. <br /><br />I have participated in: <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/BBQParticipantBanner-Final.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /> <br /><br /><img src=http://farm4.static.flickr.com/3070/2821533761_69a8a5ea82.jpg?v=0 alt= /> <br /><br /><br /><img src=http://farm4.static.flickr.com/3097/2926253432_6e4b9872a4_m.jpg alt=Paprika Sept 2008 width=240 height=144 /> <br /><br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/RSC%20Lucky%2013/ParticipationSticker.jpg alt= /> <br /><br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt= /> <br />[url]<a href=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/AdoptedSpring2012.jpg>http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/AdoptedSpring2012.jpg</a>[/url]<br /><br /><br /><br /><br />My pet peeves: The I haven't tried this yet statement! Try it for the gods sake and then post it! I don't want to be your research lab. Then the posts from the scripps web sites we all know where they are if we want to try them...</p>