JACK PINE SAVAGE VENISON ROAST

Steps:

• 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.