Jack Pine Savage Venison Roast

Recipe by Chef Shadows
READY IN: 3hrs 30mins




  • 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.