Spiced Venison Roast (Aboriginal)

An Aboriginal roast which dates back centruries, traditionally served with 'au jus".

5 lbs venison roast (2.25 kg)
1 Tbsp. cinnamon (15 mL)
1 Tbsp. ginger (15 mL)
2 Tbsp. sugar (30 mL)
2 bay leaves
1 tsp. sea salt (5 mL)
1 Tbsp. vinegar (15 mL)
2 cups tomato juice (500 mL)
2 onions, chopped
½ tsp. black pepper, freshly cracked (3 mL)

Preheat oven to 350°F (180°C).

In a Dutch oven sear the roast on all sides. Combine remaining ingredients and pour over roast.

Cover and bake in preheated oven for 3 hours, or until done.

Makes 8 servings.