Roast Venison In Steam Jacket
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A popular method of roasting venison in the bush - that gives mouthwatering tenderness to the meat every time - is slow baking in a jacket of flour and liquid, over a bed of coals. Here, the meat is slit in 2 or 3 places and fat pork or strips of bacon tucked in. Then, a good, thick paste is made of flour, a bit of vinegar and water - or cider, beer, whiskey, or crushed with berries. Berries add a delicious flavor. Cover the meat with the paste and stir the fire down to a bed of glowing coals, banked up on the sides to keep the fire protected. (Of course, you can use a barbecue grill). Roast for 2 or 3 hours, according to size, turning and adding more coals if needed. When done, the jacket will be charred and flake off easily, the meat moist and delicious. This is a good way to cook other large game too, that is not as tender as young venison, like moose meat, buffalo, or bear. Leave out the fat stripping with bear meat, as it is naturally fat. Just cut off the heavy fat (that is strong and gamey) and rub over with fresh fat before coating.