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.
