Venison Pot Roast

• venison loin
• salt pork
• 3 onions, sliced
• 2 turnips, sliced
• 4 celery stalks, sliced
• 4 carrots, sliced
• pinch of thyme
• 1 tsp. garlic powder
• 2 bay leaves
• 2 pieces lemon peel
• salt
• 8 peppercorns
• dry red wine
• pinch of rosemary
• 1/2 c. sour cream

1. Lard the venison with salt pork.
2. Combine all remaining ingredients, except sour cream, with equal parts of red wine and water.
3. Bring to a boil and allow to simmer for 30 minutes.
4. Add the venison and cover.
5. Simmer for 2 hours and then remove the meat.
6. Strain the sauce and place venison in a roasting pan.
7. Pour the liquid over the roast and add the sour cream.
8. Cook slowly until well done.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011483 (may not work)