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1
Remove all fat from the venison.
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2
Mix the water and vinegar in equal portions, enough to cover roast.
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3
Add a tablespoon of salt for every quart of water.
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4
Add the bay leaves , cloves, and chopped garlic to this mixture.
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5
Using your knife run it into the meat every square inch to allow the liquid to penetrate.
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6
Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
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7
Remove the roast from the liquid and drain.
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8
Rinse slightly in cold water and dry with a cloth.
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9
Put the roast where it is cold for an hour or two until the meat is cold and firm.
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10
Salt and pepper the roast well.
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11
Get a piece of suet and some bacon.
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12
Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
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13
Using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
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14
Place the pieces of suet and bacon into this opening.
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15
Do this once for every square inch of the roast.
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16
Now lay strips of suet and bacon on top of the roast completely covering the top.
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17
Place the roast in a roasting pan or dutch oven.
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18
Put 1/4 inch of water or wine in the bottom of the pan.
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19
Roast slow in a 325f oven until done.
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20
**If using a dutch oven place the majority of the coals on the lid.**.
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21
Baste frequently with the juices from the pan.
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22
Keep the liquid level in the pan to 1/4 inch.
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23
Do not over cook.
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24
It will take about 25-30 minutes per pound.
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25
If you wish you can roast vegetables with the roast, this will help keep it moist.
