Venison Ala Desjardins

• 1 (5 to 6 lb.) venison roast
• 1 c. lean salt pork
• 4 Tbsp. olive oil
• 1 c. onion, chopped
• 1 c. celery, chopped
• 1 c. carrot, chopped
• 1 pkg. dry onion soup mix
• 1 1/2 to 2 c. sweet pickle juice
• 2 c. water or more as needed

1. In heavy skillet brown salt pork in olive oil.
2. Add vegetables and saute until slightly tender.
3. Remove pork and vegetables, leaving fat in skillet.
4. Add 1/4 cup pickle juice to skillet and brown meat.
5. Baste meat with juice while browning.
6. Sugar in juice will caramelize and glaze meat.
7. Turn meat and baste with additional 1/4 cup of juice.
8. Add more juice as needed.
9. Juice will cook off as meat browns.
10. Put all the remaining ingredients in a large covered roasting pan or kettle and cook in 325u0b0 oven for approximately 4 hours or cook, covered, on top of stove for 4 hours or until tender.
11. Pour gravy over sliced meat to serve.

venison roast, lean salt pork, olive oil, onion, celery, carrot, onion soup, sweet pickle juice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935426 (may not work)