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POT ROAST OF VENISON

Ingredients:

Haunch or loin of venison
Salt pork
3 med. size onions
4 carrots
2 sm. turnips
4 stalks celery
Parsley
Pinch of rosemary
Pinch of thyme
2 bay leaves
2 strips lemon peel
Salt
8 peppercorns
Dry red wine
Sour cream


Preparation:

Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables and fine chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and cook slowly until well done.













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