Venison Roast Marinated In Buttermilk Recipe

ingredients

4 pounds venison leg roast
1 tablespoon coarsely ground black pepper
2 teaspoons chili powder
1 teaspoon dried thyme
1 teaspoon dried sage
1 tablespoon white vinegar
1/2 gallon buttermilk
4 medium onions, sliced
4 bay leaves
6 cloves garlic, crushed
1 teaspoon black peppercorns
1 cinnamon stick
2 tablespoons bacon grease
1 bottle (12 ounce size) beer
2 medium onions, sliced
2 medium carrots, sliced
2 medium apples, peeled, diced
1 medium sweet potato, diced
beer, as needed

directions

Combine peppers, thyme, sage, and vinegar and rub over roast to coat. Allow to marinate for 2-3 hours.

Combine buttermilk, onions, bay leaves, garlic, peppercorns, and cinnamon in a large bowl; drop in roast. Place in refrigerator for 2-3 days, turning occasionally.

Remove roast from bowl; discard marinade. In a Dutch oven, brown roast in bacon grease; drain grease.

Pour a bottle of beer in the Dutch oven. Cover and bake in a 325 degrees F oven for 90 minutes.

Add onions, carrots, apples, sweet potato to Dutch oven and pour in enough beer to cover roast. Return to oven and bake until all vegetables are tender.

nutrition data

Nutritional data has not been calculated yet.

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