Venison Roast Marinated in Buttermilk

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   Drain roast, discard marinade.

5. 5

   Brown roast well in a bit of bacon grease in a dutch oven. Drain grease.

6. 6

   Add a bottle of good beer or cider. Cover and bake slowly, 300−325F for an hour or two.

7. 7

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

8. 8

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

9. 9

   Continue to roast until vegetables and roast are tender.