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Venison Roast Marinated in Buttermilk

Prep. Time: 52:00
Serves: 12

4 lbs. venison leg roast
1 Tbls. coarsely ground black pepper
2 tsp. chili powder
1 tsp. dried thyme
1 tsp. dried sage
1 Tbls. white vinegar
1/2 gal. buttermilk
4 med. onions - sliced
4 bay leaves
6 cloves garlic - crushed
1 tsp. black peppercorns
1 stick cinnamon
2 Tbls. bacon grease
12 oz. bottle beer
2 med. onions - sliced
2 med. carrots - sliced
2 med. apples - peeled, diced
1 med. sweet potato - diced
beer - as needed

Ingredients at Firehouse Pantry

-Combine peppers, thyme, sage, and vinegar and rub over roast to coat.
-Allow to marinade for 2-3 hours.
-Combine buttermilk, onions, bay leaves, garlic, peppercorns, and cinnamon in a large bowl; drop in roast.
-Place in refrigerator for 2-3 days, turning occasionally.
-Remove roast from bowl; discard marinade.
-In a Dutch oven, brown roast in bacon grease; drain grease.
-Pour a bottle of beer in the Dutch oven.
-Cover and bake in a 325 degree oven for 90 minutes.
-Add onions, carrots, apples, sweet potato to Dutch oven and pour in enough beer to cover roast.
-Return to oven and bake until all vegetables are tender.

Make It A Meal: Serve with Corn Muffins Click here for the recipe!

(1) Visitor Comment:

  • Damn good, skippie.

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