Roast Venison In Black Coffee Gravy

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


1 venison ham or shoulder

1 cup vinegar OR 1 cup white wine

2 cups black coffee

2 cups water

salt and pepper, to taste

garlic and onion powders, to taste

Instructions: Score the meat to the bone. Insert slices of bacon seasoned with garlic powder into the cuts.

Sliced fresh onions or slivers of garlic may be used if desired.

Place roast in a glass or granite bowl and pour over it one cup vinegar or one cup white wine. Cover

and refrigerate overnight.

When ready to cook, pour off the liquid, brown in a heavy pot with a small amount of fat until well browned.

Pour two cups of strong black coffee and two cups of water over the roast; cover with a tight lid and cook slowly until meat is tender. It may take several hours depending on size of roast and age of animal.. Add more water in small amounts as necessary.

Season with salt, pepper, garlic powder and onion powder in the final few minutes of cooking.

Thicken the gravy with one tablespoon of flour if desired, or serve unthickened from the pot.



Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Note: The Crockpot is a good utensil for this recipe.

Serves: 0

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