Peppered Venison Ham or Roast

Yield: 8 servings

Ingredients

• 4 to 5 pounds venison ham or roast
• 2 to 8 small chiles piquin
• 2 onions, chopped
• 1 slice bacon, chopped
• Salt and pepper
• All-purpose flour
• Bacon drippings or cooking oil
• 2 cups hot water or consomme
• 1 medium onion, chopped
• 1 cup ketchup
• 2 tablespoons vinegar

Instructions

1. Wash and dry roast well. Make about 12 thin slits in meat and insert peppers, onions and bacon pieces alternately.
2. Rub the surface of the meat with salt, pepper and flour.
3. Put 1/2 inch bacon drippings or cooking oil into Dutch oven. Sear meat until crusty.
4. Add hot water or consomme. Bake covered for about 4 hours at 325 degrees F.
5. Remove roast from oven, remove the hot peppers, and keep warm.
6. Skim fat from pan, leaving only brown drippings. Add onion and cook on stove top until limp.
7. Stir in ketchup and vinegar. Bring to a boil.
8. Thinly slice roast and serve with sauce.