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No-Frills Venison Roast
Sixty year-old Denny Gee of Danville, Virginia, admits to ruining a lot of perfectly good venison in the 45 years he’s been knocking ’em down, dragging them out and running them through the skillet, but as much as he’s ruined, he also brags about creating recipes from his constant trying that friends and neighbors in his home town rave about.
Decades of experimenting with all sorts of book and homegrown recipes, then making up his own—the ones he keeps locked away in his memory—eventually evolved into a positive culinary success in Denny’s deer camp kitchen.
No-Frills Venison Roast
3–4 lb. venison roast
4 quarts water
1⁄4 cup cider vinegar
1⁄2 cup salt
3 tbsp. garlic salt
1⁄2 cup red wine
vegetables to taste
In a container containing four cups of water, dissolve one-half cup of salt (coarse or fine). Place the roast, with all fat removed, into the liquid. Allow to soak in a refrigerator overnight.
Before cooking, cut three deep slits in the top of the roast and rub one tablespoon of garlic powder into each slit.
Place the roast in an ovenproof dish that has a proper-fitting lid and set the dish on the bottom rack in an oven preheated to 375 degrees.
Bake one-half hour per pound of meat.
When done, slice the roast thinly and serve with your favorite side dish of vegetables. Drizzle the pan drippings over each serving of venison.