Pot Roast Of Venison

• venison haunch or loin
• salt pork
• 3 medium onions
• 4 carrots
• 4 stalks celery
• red wine
• 2 bay leaves, finely chopped
• 2 strips of lemon peel
• 8 peppercorns
• pinch of thyme
• pinch of rosemary
• pinch of parsley
• salt to taste
• 1/2 c. sour cream

1. Trim very carefully and remove all surplus fibers, skin and fat from venison.
2. Lard with salt pork.
3. Slice onions, carrots and celery and place in Dutch oven with equal parts of red wine and water.
4. Add bay leaves, lemon peel, peppercorns, thyme, rosemary, parsley and salt.
5. Bring to boil and let simmer for 30 minutes. Add the larded venison and cover.
6. Simmer for 2 hours.
7. Remove meat, strain the sauce and place venison in roasting pan.
8. Pour the strained liquid over the roast, adding sour cream and cook slowly until done.
9. Do not forget to soak the meat first.

loin, salt pork, onions, carrots, stalks celery, red wine, bay leaves, lemon peel, peppercorns, thyme, rosemary, parsley, salt, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318279 (may not work)