Tummy Pleasers

My husband comes from a long line of hunters.  His Grandfather’s both hunted, his Dad hunts, his Uncle’s hunt, they all hunt.  So we have our fair share of venison most years.  Usually at least one deer a year gets processed, cooked, and eaten in our home.  We have come up with a few good recipes for venison because of this family tradition.  Here is one to put a roast to good use.  And just in time for rifle season!!

Savory Roast Venison

1 (5 pound) venison roast, trimmed of all the fat

1/4 cup cider vinegar

1/4 cup chili sauce or ketchup

5 Tablespoons flour

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 teaspoon chili powder

2 teaspoons salt

1/4 teaspoon pepper

2 Tablespoons honey or brown sugar

4 strips of bacon

1/2 cup butter, softened

water enough to go 1/4 -1/2 way up the roast when roast is resting in the pan

flour

Completely thaw roast, if frozen.  Wipe all sides with a damp paper towel.  Combine vinegar, chili sauce, flour Worcestershire sauce, mustard, chili powder, salt, pepper and honey.  Blend until smooth.  Spread mixture over venison roast, rubbing into meat as thoroughly as possible.  Place venison in roasting pan and arrange bacon strips on top of meat.  Secure bacon with wooden toothpicks.  Dot meat with butter between bacon slices.  Pour water around, not over meat.  Roast, uncovered, in preheated 450° oven until meat is brown , about 1 hour.  During roasting time, baste with drippings as chili mixture drips off.  Sprinkle meat lightly with flour, and moisten flour with drippings.  When meat is well browned, reduce heat to 325° then cover and continue to roast until meat is fork tender, 3-4 hours or until a meat thermometer reads 180°.  Baste meat occasionally with drippings during roasting.  Add more water if necessary.

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