Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
4 lb Venison roast 1/4 c Salt pork, cubed
2 T Butter 6 ea Carrots
6 ea Onions 6 ea Potatoes
1 t Parsley - fresh, chopped 1 ea Celery stalk - chopped
1/4 t Thyme 1 c Tart fruit juice or cider
1 t Salt 1/4 t Pepper
1 1/2 c Hot water 3 T Butter
DIRECTIONS

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

Submitted By EARL SHELSBY On 11-20-94

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