Venison Pot Roast With Vegetables

• 3 to 4 lb. venison roast
• 1/4 c. salt pork or mild bacon
• 2 Tbsp. butter
• 6 carrots
• 6 potatoes
• 1 tsp. parsley flakes or 1 tsp. fresh chopped parsley
• 1 c. tart fruit juice or cider
• 3 Tbsp. butter or drippings
• 1 stalk celery, sliced
• 1/4 tsp. thyme
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. hot water

1. Lard the roast well by inserting cubes of salt pork into small cuts in the roast.
2. Heat butter in a Dutch oven or deep casserole and brown the meat on all sides.
3. Add hot water, fruit juice, celery, parsley, thyme, salt and pepper.
4. Cover and simmer gently for 3 hours on top of the stove or in oven at 350u0b0, until meat is tender.
5. If liquid gets too low, add water.
6. About 1 hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables.
7. When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2 to 3 tablespoons flour.

venison roast, salt pork, butter, carrots, potatoes, parsley, fruit juice, butter, celery, thyme, salt, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011484 (may not work)