| Deer Roast with Vegetable Sauce
3-4 pounds of deer roast
1/3 cup of bacon grease
Garlic salt
Fresh cracked pepper
1 cup of water
1 large potato (peeled, cubed)
2 carrots (thin sliced)
2 celery stalks (sliced)
1 large onion (sliced)
1 tablespoon of dried basil
Salt and pepper to taste
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Rub roast with thin coat of bacon grease. Sprinkle lightly with garlic salt and pepper. Over low-medium heat melt about 3 tablespoons bacon grease in Dutch oven or heavy skillet. Brown roast slowly. Remove roast. Cook vegetables with basil in bacon grease (stirring frequently) until onions are soft. Stir in water. Add roast. Bring liquid to boil. Reduce heat, cover and simmer 2 to 3 hours or until roast is tender. Add small amounts of water if necessary during cooking. Remove roast, cover and let set 20 minutes before slicing. Let vegetables cool slightly and blend in food processor or blender until smooth. Water may be added if too thick. Slice roast thin. Heat sauce and pour over meat. |
