Braised Venison

  • Lard
  • 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.

Add:

  • 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.

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