Title: Venison Ham
Categories: Venison Game
Yield: 1 Servings
| 2 | tb | Flour |
| 2 | tb | Vegetable oil |
| 3 | c | Water, hot |
| 2 | | Onions, large, chop coarse |
| 9 | oz | Mustard pickles |
| 3 | tb | Vinegar |
| 3 | tb | Pancake syrup |
| 4 | tb | Worcestershire sauce |
| 12 | oz | Chili sauce |
| | | Cayenne pepper (to taste) |
| | | Salt & pepper to taste |
| 1 | | Deer ham, large |
Combine flour and oil and cook over medium heat, stirring constantly, to
make a roux. Add hot water gradually, stirring to blend. Place ham in
roasting pan. Surround roast with onions, sprinkling some over top. Salt
and pepper liberally. Pour roux over roast. Cover pan and bake one hour at
350 degrees. Make a sauce with remaining ingredients. Pour sauce over roast
and bake three more hours, uncovered for the last hour. Slice and serve
with gravy over rice. Suggestions: To decrease wild taste of deer, marinate
in buttermilk overnight, Mrs. Elmer Neill, Jr. from VINTAGE VICKSBURG
Recipe date: 12/05/87