Venison Roast

Name: Venison Roast
Ingredients: 3 to 7 lb. rump roast; cooking sherry or white vinegar; 6 bay leaves; 12 whole cloves; 1 Tbsp. whole black pepper; 1 large white onion, sliced

6 ingredients

9 steps

Ingredients

3 to 7 lb. rump roast
cooking sherry or white vinegar
6 bay leaves
12 whole cloves
1 Tbsp. whole black pepper
1 large white onion, sliced

Directions

1

Place venison in bowl.
2

Cover with equal parts wine or vinegar and water.
3

Add other ingredients.
4

Refrigerate 24 hours to 3 days, turning several times.
5

When ready to cook, remove meat from liquid and sear on all sides in hot fat.
6

Be careful to prevent sticking to the side of the pan!
7

Add 1 cup of the pickling liquid, cover and cook slowly about 3 hours.
8

Make a gravy from the drippings and add 3 to 4 ginger snaps.
9

Stir until smooth and add rest of the pickling mixture to gravy.