OUR TOWN COOKS!

When I was growing up in Pennsylvania, October was usually the month I started rooting through the kitchen garbage can. You see, my father and brothers were hunters and if they were lucky enough to tag a deer during archery season, there was a good chance we'd be having venison for dinner at some point. A picky eater, I insisted on seeing the store label from the meat package before I'd eat a forkful of chili, steak or stew. I'll be the first to admit it was a pathetic practice, but you just couldn't trust Mom.
This month's “Meet Your Neighbor” George Hammond said he's converted many people who tell him they'd never eat game. “I defy people to tell the difference. The way I cook it, there's no way they can tell. They'll say it's the best roast or chili they've ever eaten and they're eating elk.” Unlike Mom, he said he never tries to trick anyone into eating game, but at his house, it's a pretty good bet you're not going to find a grocery store label buried in the trash. “I haven't bought beef in about 20 years,” George said, adding that he keeps three freezers stocked with game. “It's not that I have anything against it, I just don't need to buy it.”
This recipe for deer roast is one of his favorites. “It's a one pot meal for the whole family.”

Deer Roast

carrots,celery, potatoes, onions, parsnip
4 garlic cloves
1 can of beef broth
water
front shoulder of venison, bone in. (may substitute venison roast or beef roast)
Seasoning salt, pepper, thyme, rosemary

Use a Dutch Oven, a deep baking dish, or a roasting pan. Cut vegetables and garlic into chunks.
Put vegetables in dutch oven and cover with beef broth and water. The liquid must be level with the vegetables. Lay front shoulder of venison on top of the vegetables. Season to taste. Cover with foil. Put lid on and bake for 4 hours at 325 degrees.