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Deer Roast   (download pdf)
 
For a 6lb roast, parboil in 1 gallon of water to which has been added; 1 tbsp crushed red pepper, 3 tbsp salt, 1 1/2 cups vinegar. Let simmer 1 hour. Pour off liquid and scrape off most of the red pepper. Start meat again in 3 quarts of hot water and add;

Ingredients:
4 tbsp A-1 sauce
1 1/2 cups ketchup
1/2 cup vinegar
3 tbsp ground sage
1 tbsp poultry seasoning
1 tsp black pepper
2 sticks butter or margarine

Cook meat in this manner until tender. Remove meat and use stock with chopped onions for gravy.

 
 
 
  
  
  
   
 
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