This hearty dinner takes advantage of easily stored fruits and vegetables. The dinner includes apples, raisins, nuts, carrots, onions and acorn squash. All would have been found in your great grandmother's root cellar. The spoon bread is a simple, old pioneer recipe, and absolutely delicious when served with the juices from your roasting pan. To Begin Venison Neck Roast:
Cut neck into three inch slices with meat saw.
In heavy roasting pan:
Fry until crisp - 3 strips bacon
Remove cooked bacon
Brown in bacon grease - venison neck
Add:
1 cup water
2 sliced onions cut in 3" slices
2 peeled carrots
3 cloves garlic
1 bay leaf
1 tsp. fresh ground pepper
1 can beer or 1 cup red wine or 1 can onion soup
Cover roasting pan and bake slowly in oven at 300-325' for 3-1/2 to 4 hours. Add bit of water if pan starts to dry out.
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