Venison Ala Desjardins

Ingredients

• 1 5 to 6 lb venison roast
• 1 c lean salt pork
• 4 Tbsp olive oil
• 1 c onion chopped
• 1 c celery chopped
• 1 c carrot chopped
• 1 pkg dry onion soup mix
• 1 12 to 2 c sweet pickle juice
• 2 c water or more as needed

Directions

1. In heavy skillet brown salt pork in olive oil
2. Add vegetables and saute until slightly tender
3. Remove pork and vegetables leaving fat in skillet
4. Add 14 cup pickle juice to skillet and brown meat
5. Baste meat with juice while browning
6. Sugar in juice will caramelize and glaze meat
7. Turn meat and baste with additional 14 cup of juice
8. Add more juice as needed
9. Juice will cook off as meat browns
10. Put all the remaining ingredients in a large covered roasting pan or kettle and cook in 325 oven for approximately 4 hours or cook covered on top of stove for 4 hours or until tender
11. Pour gravy over sliced meat to serve