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Venison Roast in Buttermilk Marinade

Source of Recipe

www.robbiehaf.com


List of Ingredients

4 pounds venison leg roast
1 tablespoon coarse ground pepper
2 teaspoons grond cayenne pepper
1 teaspoon thyme
1 teaspoon sage
1 tablespoon vinegar
4 onions, sliced
4 bay leaves
6 cloves garlic, crushed
1 teaspoon black peppercorns
1 small stick cinnamon
1/2 gallon buttermilk
2 tablespoons bacon grease
1 bottle beer
2 onions, sliced
2 carrots, sliced
2 apples, peeled and diced
1 sweet potato, diced
beer, as needed



Recipe

Rub the roast well with a mixture of pepper, chili pepper, thyme, sage, and vinegar. Let roast sit a couple hours, then marinate in onions, bay leaves, garlic, peppercorns, cinnamon, and buttermilk. Place in refrigerater for 2-3 days, turning occasionally. Drain roast, discard marinade. Brown roast well in bacon grease in a dutch oven. Drain grease. Add a bottle of good beer. Cover and bake in a 325ºF oven for an hour and a half. Add onions, carrots, apples, sweet potato. Add more beer to maintain liquid level. Continue to roast until vegetables and roast are tender. NOTES : Serve with a green salad and corn bread. Low fat!