LOCATION: Recipes >> Variety Meats >> Venison 25
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Venison 25
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Venison Ham
2 T flour
2 T vegetable oil
3 c water, hot
2 onions, large, chop coarse
9 oz mustard pickles
3 T vinegar
3 T pancake syrup
4 T Worcestershire sauce
12 oz chili sauce
cayenne pepper (to taste)
salt & pepper to taste
1 large deer ham
Combine flour and oil and cook over medium heat, stirring constantly,
to make a roux. Add hot water gradually, stirring to blend. Place
ham in roasting pan. Surround roast with onions, sprinkling some
over top. Salt and pepper liberally. Pour roux over roast. Cover
pan and bake one hour at 350 degrees. Make a sauce with remaining
ingredients. Pour sauce over roast and bake three more hours,
uncovered for the last hour. Slice and serve with gravy over rice.
To decrease wild taste of deer, marinate in buttermilk overnight.
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