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With bow season upon us and rifle season around the corner, I felt like this would be an appropriate recipe to post today!!

Savory Venison Roast

What you need:

• 1 (4-5 lb) venison roast, trimmed of all the fat
• 1/4 c. cider vinegar
• 1/4 c. chili sauce or ketchup
• 5 T. flour
• 1 t. worcestershire sauce
• 1 t. dry mustard
• 1/2 t. chili powder
• 2 t. salt
• 1/4 t. black pepper
• 2 T. honey or brown sugar
• 4 strips bacon
• 1/2 c. butter, softened
• water
• flour

What to do:

1. Completely thaw roast if frozen; wipe to dry if wet
2. Combine next 9 ingredients; blend til smooth
3. Spread mixture over venison, rubbing into meat thoroughly
4. Place roast in roasting pan and arrange bacon on top of meat, securing with wooden picks
5. Dot meat with butter between bacon slices
6. Pour water around (not over) meat
7. Roast, UNcovered, in preheated 450° oven until meat is brown, about an hour
8. During roasting time, baste with drippings as chili mixture drips off.  Sprinkle lightly with flour, moisten flour with drippings
9. When meat is well browned, reduce heat to 325°, cover, continue to cook 3-4 hours more or until meat thermometer inserted in the center reads 180°
10. Baste meat occasionally with drippings during roasting.  Add more water if necessary

Happy Eating!!

For more Tempt My Tummy goodness…go see Lisa!!