Venison Pot Roast

3 LBS of cleaned venison
6 juniper berries crushed
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf, crumpled up
salt, pepper

Prepare the spices and rub them on the surface of the roast the night before cooking. Put the roast with spices into a zip-lock plastic bag and store in the refrigerator. This is called a "dry rub."

In a heavy covered casserole big enough to contain the roast, add about 1 tablespoon of oil. Heat on high on top of the stove, put in the roast and sear on all sides. When seared, add 2 cups of water. Cover. Bring to the boil and then move into a 350 degree oven for 3 hours. Turn the roast every 30 minutes, to keep the outside of the meat reasonably moist. Add liquid as necessary, generally keeping about 1 1/2 cups of liquid in the casserole. Remove meat to a cutting board. Thicken the liquid with a mixture of butter and flour or by your preferred thickening method. Cut the meat up. Serve this gravy in a separate bowl.