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Source: Houston Junior League Cookbook

Peppered Venison Ham or Roast
If you like venison, then try this tender and spicy meal.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 4 hours
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1 4-5 pounds venison, ham or roast
2-8 chili peppers, piquins (small hot red peppers)
2 onions, chopped
1 slice bacon, cut in pieces
Salt and pepper
flour
bacon drippings, or cooking oil
2 cups hot water, or consomme
1 medium onion, chopped
1 cup ketchup
2 tablespoons vinegar




Wash and dry roast well. Make about 12 thin slits in meat and insert peppers, onions and bacon pieces alternately. Rub the surface of the meat with salt, pepper and flour. Put 1/2 inch drippings or oil into Dutch oven. sear until crusty. Then add hot water or consomme. cook covered for about 4 hours in 325 degree oven. remove roast and keep warm. Skim fat from pan leaving only brown drippings. Add onion and cook until limp. Stir in catsup and vinegar. Bring to a boil. Thinly slice roast and serve with sauce. (Be sure to remove hot peppers.)




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