Title: Venison Roast with Cranberries
Categories: History Game Dutch
Yield: 1 Roast

2	lb	Or 3, venison roast
2	tb	Oil
2	c	Raw cranberries
1	sm	Stalk celery, chopped
1	ts	Nutmeg
1 1/2	tb	Maple sugar
		Flour
1	sm	Onion, chopped
1	tb	Sweet herbs
2		Whole cloves
		Salt and pepper to taste

Sprinkle roast with salt and pepper, and dust with flour. Heat oil. Brown the roast on all sides. Set aside.

In remaining oil, saute onions and celery. Return meat to kettle. Add cider (water may be substituted) and remaining ingredients.

Slow cook until meat is tender, about 2 1/2 to 3 hours, adding more liquid as necessary. If needed, thicken sauce with a little cornmeal.

NOTE: Wild game and domestic beef can be treated the same when stewing. Because of the liquid, the wild meat will not dry out. So, if you have no venison, try this as a beef pot roast. "Historic Foodways" by Brook and Barbara Elliott, in Smoke and Fire News, v. 11, No. 4, April 1997

MM Format by John Hartman Indianapolis, IN

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