1 (4-lb. to 5-lb.) venison shoulder roast
4 Tbsp. liquid bacon fat
1 clove of garlic
1/2 tsp. thyme
1/2 cup red wine vinegar
salt and pepper, to taste
1/3 cup water
1 can tomatoes
4 Tbsp. all-purpose flour
1/4 cup water
Brown the venison pot roast in fat in a Dutch oven. Add the garlic, thyme, vinegar, salt, pepper and water and cover.
Cook over low heat for 2 hours.
Add tomatoes and simmer for about 1 hour longer or until roast is tender.
Remove roast to hot platter. Remove garlic and discard. Mix the flour with water and stir into tomato mixture. Cook until thick, stirring constantly and pour over noodles. Serve noodles and sauce with sliced roast.
The Complete Venison Cookbook by Harold W. Webster, Jr.
Serving Size: Serves 4 to 6