MSU Extension White-Tailed Deer Management

Venison Pot Roast

October 1, 2017

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

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Ingredients

• 4 to 5 pounds venison
• Pepper and salt (optional)
• 6 slices salt pork (1/8 inch thick)
• 2 lemons
• 2 Tbsp. Worcestershire sauce
• 1 medium onion (chopped) Hot water (if needed)

Instructions

Remove all fat from venison roast. Season with salt (if desired) and pepper. Line a roasting pan with salt pork that has had excess salt washed off. Place roast in pan. Add the juice of one lemon, Worcestershire sauce, chopped onion and slices of the other lemon. Cover and cook at 350 degrees F until thermometer inserted in the thickest portion of the roast reaches a minimum of 165 degrees F. Add a small amount of hot water as needed.