Name: Venison Pot Roast, Polish Style
Prep time: 20 min
Cook time: 180 min
Total time: 140 min
Yield: 6 people
Ingredients: 1 bottle of red wine; 6 to 10 allspice berries, (cracked); 6 to 10 black peppercorns, (cracked); 3 bay leaves; A 2 ½ to 4 pound neck roast, (boned or bone-in); Salt; 1 cup flour; 3 tablespoons paprika; 1 tablespoon cayenne ((optional)); ¼ cup lard, (bacon fat or cooking oil); 2 onions, (sliced root to tip); 2 celery stalks, (diced); 3 carrots, (cut into large chunks); 2 parsnips, (cut into large chunks); 3 Yukon Gold potatoes, (cut into chunks); 1 rutabaga or 2 turnips, (peeled and cut into chunks); Black pepper to taste; Sour cream, (for garnish)