Take a venison hind quarter, remove the bone and put a couple of cloves of garlic, flattened with a knife blade and the heel of your hand inside the opening you removed the bone from along with a stick or two of butter depending on the size of the hind quarter. Take cotton cord string and tie the roast closed. salt and pepper the roast and put it in a roasting pan , covered,with whole carrots and while onions around it. Put the roast in the oven at 425 degrees for 20 minutes then uncover and turn back heat to 300 to 325 degrees, roast 3 to 3 1/2 hrs or till inside temp is 130 for medium rare or 135 for medium. When done remove the roast from the roasting pan and place on cutting board or platter and cover with foil to rest for about 15 minutes. While the roast is resting remove the carrots and onions from the pan and put into a bowl, cover with foil and put them in a turned off oven with the door open about 4 inches to stay warm. Put peeled potatoes in a pot of salted water and bring to boil, trun back to simmer and cook potatoes till soft and make mashed potatoes. While potatoes are cooking put the roasting pan on a burner, put about a pint of cold water in a shaker or a jar with a lid, add several tables spoons of four and salt and pepper to taste and shake until mixed, then on the burner and add the flour and water and bring to a boil, stir constantly with a whisk until the gravy thickens to a consistency you want and remove from heat. Take one of the carrots from the oven and smash it fine and stir it into the gravy.. Slice the venison which should have some pinkness in the center, serve with the carrots and onions and the gravy. Since this will take several hours you may want to sneak out for a couple to hunt while the roast is cooking.
and there was no
I used to make this every year at duck camp in MD with 4 lbs of mashed potatoes and there was nothing left at the end of the meal.
Last edited by Woods walker; 10-22-2018 at 02:19 PM.