Spicy Venison Roast

This venison roast recipe is a family favourite. It has lovely flavours with a bit of sweet heat.

INGREDIENTS
3 to 4 pound venison roast
3 tablespoons bacon fat
2 onions, chopped
2 cloves garlic, minced
1 cup GF vegetable stock
1/2 cup raisins
2 bay leaves
3 tablespoons GF ketchup
2 tablespoons Sriracha hot sauce
1 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon GF seasoned salt
1/2 teaspoon hot chili flakes

fresh ground pepper

DIRECTIONS
Trim the fat from the roast and discard, pat dry with clean cloth and sprinkle generously with pepper.
Melt the bacon fat in a Dutch oven or heavy bottomed pot over medium-high heat and brown roast on all sides; remove roast and set aside.
Add the onions and cook until translucent; add garlic and cook for another 30 seconds.
Return the roast to pot and add broth and bay leaves and bring to a boil, reduce heat and simmer for one hour covered.
Add the hot sauce, vinegar, brown sugar and chili flakes; simmer covered for another hour.
Add the seasoned salt, ketchup and raisins and simmer for another half hour.
Serve over hot gluten free noodles or rice and spoon over the sauce.