Braised Barbecue Venison Roast

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


1 neck or shoulder roast

3 tablespoons cooking oil

1 stalk celery, chopped

1 clove garlic, chopped

3 tablespoons catsup

6 tablespoons vinegar

3 tablespoons Worcestershire sauce

salt and pepper, to taste

garlic and onion powders, to taste

Instructions: Place the roast in a cooking pan along with the oil, garlic and celery.

Combine the catsup, vinegar, Worcestershire sauce, salt, pepper, garlic powder and onion powder in a one cup measure and then add enough water to make one full cup.

Pour this sauce over the roast.

Cover the pot and cook at 300*F. for about three hours. Check occasionally; add more water as necessary to replenish what is lost to evaporation.

If desired, a thin paste of flour and water can be added to the sauce (after the roast is removed) to stretch the gravy.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 6

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