Nature’s Feast: Roast Venison with salt pork



Early pioneers in the Northwest often carried a supply of slat pork, which they used to spice fresh venison. The two were a good match. Venison is a low-fat meat, and the salt pork lent flavor as well as fat to the meal. This recipe draws on that combination to produce a moist, flavorful roast that is good ballast for hungry hunters.



4 or 5 lb. venison roast

4 1/4 inch thick slices of salt pork

1 lemon

2 tablespoons Worcestershire sauce

1 medium onion, chopped

2 cloves garlic, chopped

1/2 tsp. sage

1/2 tsp. thyme

1/2 tsp. black pepper




Rub roast with Worcestershire sauce, pepper, sage, and thyme. Place two slices of salt pork along the bottom of a roasting pan. Place roast in pan, and add onions and garlic. Slice lemon and arrange on top of the roast. Place two pieces of salt pork over the top of the roast and add 1/2 inch of water to pan. Cover and bake at 300 degrees for 3 hours, adding water on occasion.