Wild Game Recipes
Peppered Venison Ham or Roast
Yield: 8 servings
Ingredients
- 4 to 5 pounds venison ham or roast
- 2 to 8 small chiles piquin
- 2 onions, chopped
- 1 slice bacon, chopped
- Salt and pepper
- All-purpose flour
- Bacon drippings or cooking oil
- 2 cups hot water or consomme
- 1 medium onion, chopped
- 1 cup ketchup
- 2 tablespoons vinegar
Instructions
- Wash and dry roast well. Make about 12 thin slits in meat and insert peppers, onions and bacon pieces alternately.
- Rub the surface of the meat with salt, pepper and flour.
- Put 1/2 inch bacon drippings or cooking oil into Dutch oven. Sear meat until crusty.
- Add hot water or consomme. Bake covered for about 4 hours at 325 degrees F.
- Remove roast from oven, remove the hot peppers, and keep warm.
- Skim fat from pan, leaving only brown drippings. Add onion and cook on stove top until limp.
- Stir in ketchup and vinegar. Bring to a boil.
- Thinly slice roast and serve with sauce.