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Venison Roast Marinated in Buttermilk Recipe

Venison Roast Marinated in Buttermilk Recipe

Postby HighHeelKitchen » Sun Jun 19, 2011 5:51 pm

Venison Roast Marinated in Buttermilk:
4 to 5 pound venison leg roast

Rub the roast well with a mixture of:
1 Tablespoon coarse ground black pepper
2 teaspoons ground red chilli pepper
1 teaspoon thyme
1 teaspoon sage
1 Tablespoon vinegar.

Let roast sit a couple hours, then marinate in:
4 sliced onions
4 to 5 bay leaves
6 cloves garlic, crushed
1 teaspoon whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk

Place in refrigerater for 2 to 3 days, turning occasionally.

Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease. Add a bottle of good beer or cider. Cover and bake slowly, 300 to 325 F for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level. Continue to roast until vegetables and roast are tender.

Serve with a green salad and corn bread.
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