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Venison Roast
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Brief Description
Venison roast with vegetables.
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Main Ingredient
venison
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Category: Main Dish
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 300 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: PlantingSeeds
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Posted On: Sep 21, 2021
Number of Servings:
Ingredients:
- 5 pounds - venison roast
- - salt and pepper to taste
- 1 1/2 cups - bacon fat
- 1 cloves - garlic minced
- 3 cups - water
- 2 cups - barbecue sauce (I use Smokin’ Stampede Beer and Chipotle BBQ sauce available at YIG)
- 1 cups - catsup
- 8 ounces - tomato sauce
- 1 teaspoons - sugar
- 2 - medium onions diced
- 2 - green peppers diced
- 1 cups - diced celery
- 3 - to 4 drops Tabasco sauce
Directions:
1. Season roast with salt and pepper. Brown in bacon fat and garlic.
2. Drain fat. Add water. Bring to a boil.
3. Remove from stove and bake in oven at 350ºF for 3 hours or until meat is tender.
4. Remove meat from pan. Add all other ingredients to pan.
5. Return to oven and cook 1 hour until thickened.
6. Meanwhile, slice the roast in thin slices.
7. Add the meat to the sauce and cook another 30 minutes.
8. Serve hot on sliced buns. Serves 8.
(I usually serve this dish as a main course with rice instead of sandwich format.)
Down memory lane: For the past 20 years, my husband has gone out to the Clayton area to hunt deer. I am not a champion of venison. However, each year, he comes home with 60-100 lbs of meat. This recipe was handed down from my mother. She had gotten it from my brother in law who is a gourmet chef. I have made this recipe and served it to hunters who do not eat venison and they actually liked it. That in itself is worth a try if you ever are given a venison roast and don’t know what to do with it.
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