Venison Roast Marinated in Buttermilk

Ingredients and Instructions

4?5 pound venison leg roast

Rub the roast well with a mixture of:

1 tablespoon coarse ground black pepper

2 teaspoons ground red chile pepper

1 teaspoon thyme

1 teaspoon sage

1 tablespoon vinegar.

Let roast sit a couple hours, then marinate in:

4 sliced onions

4?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?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?325F 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.