Venison Pot Roast Recipe

  • 4 lbs. venison rump
  • 2 medium onions
  • ¼ cup fat
  • ¼ cup flour
  • 2 cups canned tomatoes
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 crushed bay leaf
  • 1 tbsp. pickling spice
  • ¼ cup vinegar
  • 2 tbsp. brown sugar

Chop onions and fry in fat until golden brown.

Rub roast in flour mixed with salt and pepper.

Brown roast on all sides in a heavy pan with onions for about 15 minutes.

Combine remaining ingredients and pour over venison.

Cover pan and cook slowly in a moderate oven or on top of the stove for 2½-3 hours.

Let the liquid simmer. Add water if necessary to keep a half-inch in the bottom of the kettle.

Pared carrots, peeled onions, celery, and potatoes may be added three-quarters of an hour before the meat is finished cooking.

Remove meat, strain liquid and thicken.