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juices, don’t overbrown or overcook the meat. Beer-Braised Venison Roast 2 1/2 pound boneless venison roast 2 cloves garlic, cut in slivers 1 bottle (7 ounces) beer 1 can (8 ounces) tomato sauce 1 tablespoon instant beef bouillon 2 ounces salt pork 3 tablespoons chopped parsley 4 small potatoes, peeled and quartered 2 large onions, quartered 1/4 cup flour Salt and pepper Gut small slits in topy of roast; insert garlic clovers. For marinade, combine beer, tomato sauce and bouillon in glass bowl. Add roast. Cover with plastic wrap. Refrigerate two hours, turning once. Line 13 x 9 x 2-inch baking pan with heavy duty aluminum foil leaving 1 1/2-inch foil collar. Place roast in pan; reserve marinade. Cut salt pork into six strips, 4 x 1/2 x 1/4-inch each. Roll in parsley; crisscross on top of roast. Bake in 450 degree F oven for 15 minutes. Set over to 325 degrees F. Add vegetables to roast. Dissolve flour in marinade; pour over roast and vegetables. Sprinkle salt and pepper. Fold aluminum foil over top to cover. Insert meat thermometer through foil into thickest part of roast. Bake 1 1/2 to 2 hours longer, or until thermometer registers 180 degrees F. Makes six servings. Versatile Venison Meatballs 11/2 pound ground venison 1/3 cup fresh bread crumbs 1/3 cup finely chopped green onion
1/4 cup catsup legg 1/4 teaspoon salt
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