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Pot Roast of Venison
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Haunch or loin of venison
Salt pork
3 med. size onions
4 carrots
2 sm. turnips
4 stalks celery
Parsley
Pinch of rosemary
Pinch of thyme
2 bay leaves
2 strips lemon peel
Salt
8 peppercorns
Dry red wine
Sour cream
Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables and fine chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and cook slowly until well done.
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