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VENISON ROAST MARINATED IN BUTTERMILK




Source of Recipe


unknown
Take a venison leg roast, 4-5 lbs. Trim off all fat and membrane. Lard well, adding a bit of garlic here and there. (See recipe for an easy way to lard a roast.) Rub the roast well with a mixture of:
1 Tbl. coarse ground black pepper
2 tsp. ground red chile pepper
1 tsp. thyme
1 tsp. sage
1 Tbl. vinegar.

Let roast sit a couple hours, then marinate in:

4 sliced onions
4-5 bay leaves
6 cloves garlic, crushed
1 tsp. whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk

Place in refrigerater for 2-3 days, turning occasionally.

Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease. Add a bottle of good beer or cider. Cover and bake slowly, 300-325 for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level. Continue to roast until vegetables and roast are tender. Serve with a green salad and corn bread