- 3 lb venison
- 3 slices salt pork
Rub with salt, pepper and flour. Saute in hot 1/4 cup fat, until browned, turning frequently.
Add 1/4 cup hot water. Cover closely and cook for about 2 – 2 1/2 hrs. or until tender, adding more water as it evaporates.
- 1/2 Tbsp vinegar (30 minutes before meat is done)
- 1/2 cup chopped celery
- 1 diced carrot
- 1 tart chopped apple
- 1/2 Tbsp lemon juice
Cook until vegetables are tender. Serve with tart jelly.