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Venison Roast Marinated in Buttermilk

Serves : 12
Prep. Time : 52:00

4 Lb. venison leg roast
1 Tbls. coarsely ground pepper
2 tsp. ground red chili pepper
1 tsp. thyme
1 tsp. sage
1 Tbls. vinegar
4 med. onions - sliced
4 bay leaves
6 cloves garlic - crushed
1 tsp. black peppercorns
1 sm. stick cinnamon
1/2 gal. buttermilk
2 Tbls. bacon grease
1 bottles beer
2 med. onions - sliced
2 med. carrots - sliced
2 med. apples - peeled and diced
1 med. sweet potato - diced
beer - as needed

-Rub the roast well with a mixture of pepper, chili pepper, thyme, sage, and vinegar.
-Let roast sit a couple hours, then marinate in onions, bay leaves, garlic, peppercorns, cinnamon, and buttermilk.
-Place in refrigerater for 2-3 days, turning occasionally.
-Drain roast, discard marinade.
-Brown roast well in bacon grease in a dutch oven. Drain grease.
-Add a bottle of good beer.
-Cover and bake in a 325 degree oven for an hour and a half.
-Add onions, carrots, apples, sweet potato.
-Add more beer to maintain liquid level.
-Continue to roast until vegetables and roast are tender.

NOTES : Serve with a green salad and corn bread.