Deer Pot Roast

• 2 to 3 lb. deer meat
• 1/2 lb. salt pork
• 1 c. flour or less
• 1 1/2 c. water
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 4 carrots, pared
• 4 turnips, pared
• 4 potatoes, pared
• 6 small onions

1. Wipe meat with damp cloth and with 3/4 of the salt pork.
2. Rub with flour, salt and pepper.
3. Fry remaining salt pork in kettle and brown meat in this fat.
4. Remove meat and brown 2 tablespoons flour in kettle.
5. Set meat on low rack in kettle.
6. Add water and seasonings.
7. Cover pan and simmer until meat is nearly tender. Place vegetables around and over meat and continue cooking until vegetables are tender, about 45 minutes.
8. Serve roast surrounded with vegetables.
9. Thicken the gravy if necessary and serve with meat.
10. Serves 4.
11. Add dumplings 15 minutes before vegetables are tender.

deer meat, salt pork, flour, water, salt, pepper, bay leaf, carrots, pared, potatoes, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638716 (may not work)