Prep 30 mins
Cook 3 hrs
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.
- 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.
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.