Ingredients
I fried some bacon in a large roasting pan, and removed it when it was done, retaining the fat.
I seasoned the 2 lb. venison roasts with salt and pepper, then dredged them in flour.
I then braised the meat in the bacon fat until all sides were seared (about 2 minutes per side).
Then I added carrots, onions, juniper berries, and other seasonings to the pan, put the lid on, and put the pan in a 285 degree oven for about 2 1/2 hours.
Preparation
The meat and vegetables came out extremely tender and juicy. I let the meat sit about 20 minutes then sliced it and served it with the vegetables. It was so tender, it could be cut with a fork. The roasts carved very well, and the pan drippings made a wonderful gravy.
