by Francis Jock

Created on: September 08, 2008   Last Updated: May 02, 2012

The sharp snap of a twig abruptly betrayed the deer's presence. Standing as still as the lawn ornament he had previously modeled for, he tested the air through his nostrils slowly. The air was different this morning; a sense of danger seemed to wrap itself around him. From a well-placed hunting blind less than fifty yards away, the young hunter examined the deer closely through the scope of his rifle.

Antlers, check. Breathe. Clear shot, check. Breathe. No one in the line of fire, check. Breathe. Squeeze the trigger slowly. The young hunter could barely hear the report of the .308 Remington over the booming of his bursting heart. The deer - a nice 8 point buck, fell where it stood, a single shot from an unknown location abruptly ending the tense beating of its heart. Shaking almost uncontrollably, the hunter cautiously approached his now silent prize. Kneeling quietly near the deer, he gave thanks and then quickly set to the task of field dressing. He hadn't heard any other shots, yet. The first buck taken on opening day was his and he knew his father would be proud.

The rest of the story, as they say back at camp, is venison steak, venison pot roast or venison stew. Now here's the best part of the story: my favorite venison recipe for a delicious venison pot roast. I have kept this recipe for venison pot roast a secret, although it was originally printed in Petersen's Hunting, April 1984. I hope you enjoy it often.

Recipe for Venison Pot Roast

Ingredients:

3 strips bacon

1 venison roast (3 to 4 lbs.)

1 tsp. pepper

1 tsp. salt

1 tbs. all-purpose flour

1 cup stale lager beer

1 cup beef broth

4 tbs. Bourbon whiskey

3 cloves garlic, minced

2 bay leaves

2 cups onion, finely chopped

2 cups white turnip, finely chopped

4 medium carrots, finely chopped

1 green pepper, finely chopped

1 cup parsley, minced

In a Dutch oven, render the bacon until it is crisp. Remove the bacon strips and reserve for another use. Sprinkle the roast with pepper, salt, and flout, and place n the pot. Increase the heat to medium high and brown the roast on all sides. Add the beer, broth, and whiskey, and reduce the heat to simmer.

Cut a piece of parchment paper or thin cloth about 2 inches larger than the lid of the pot and wipe a little oil over it. Place the paper or cloth between the pot and the lid to make a good, tight seal.

Simmer for 2 hours, remove the lid, and add the garlic, bay leaves, onion, turnip, carrots, green pepper, and parsley. Cover (the seal is not necessary now), and simmer for an additional 45 minutes. Remove the meat t a heated platter, and spoon the vegetables and juices over the roast. Makes 6 to 8 servings.

Venison Recipe Source: Petersen's Hunting/April 1984

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