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Venison Roast Marinated in Buttermilk

Anononymous 8-01-05

4-5 pound venison leg roast

Rub the roast well with a mixture of:

1 tablespoon coarse ground black pepper

2 teaspoons ground red chile pepper

1 teaspoon thyme

1 teaspoon sage

1 tablespoon vinegar.

Let roast sit a couple hours, then marinate in:

4 sliced onions

4-5 bay leaves

6 cloves garlic, crushed

1 teaspoon whole black peppercorns

Small stick of cinnamon

1/2 gallon buttermilk

Place in refrigerater for 2-3 days, turning occasionally.

Drain roast, discard marinade. Brown roast well in a bit of bacon

grease in a dutch oven. Drain grease. Add a bottle of good beer or

cider. Cover and bake slowly, 300-325F for an hour or two. Add

a couple onions, carrots, a couple apples and a sweet potato or two.

Add more beer, cider or water to maintain liquid level. Continue to

roast until vegetables and roast are tender. Serve with a

green salad and corn bread.

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