VENISON POT ROAST


This recipe is great when your company (or in-laws) are the type who won't eat wild meat. Feed them this and they will think they are eating beef, after they have finished then tell them what was really for dinner. I fooled my Mother with this one and last year she asked me to shoot a deer for her!

Ingredients:

2-3 lbs. Venison Roast
1/2 cup Balsamic Vinegar (This is the key to eliminating the "wild" taste)
Garlic Powder (or fresh Garlic if you have it)
2 whole Onions (Scallions or even wild onions work well also)
2-4 Potatoes (skin should be left on)
2-4 Carrots (Sliced)
1 dash of Worcestershire sauce
2 teaspoons tarragon
Water
Salt (optional)
Corn Starch (optional)

Take the roast from the freezer and thaw overnight in the refrigerator. Carefully rinse roast, then soak in salt water and ice for 15-20 minutes - repeat this step at least twice. Place roast in Crock Pot or other slow cooker. Add Balsamic Vinegar, Garlic Powder (My wife and I generally use garlic in lieu of salt) to taste, Tarragon, and 1 or 2 dashes of worcestershire sauce. Cut Onions into quarters, Carrots into slices 1/4" thick (quantity depends on the number of servings required),Cut potatoes into large cubes(quantity depends on the number of servings required), add these to the pot. Add water until all ingredients are covered . Cook in on medium heat for 6-8 hours, while occasionally stirring. When done remove meat (it should fall apart) and vegetables from pot and place on serving platter. Mix 2 tablespoons of corn starch with cold water and add to gravy in pot. Bring this to a boil and allow to thicken (it may require 2 rounds of corn starch), then pour over meat and vegetables. Feeds 6-8 hungry people.