1 5-6 pound venison roast 1 onion, chopped 1/4 cup barbecue sauce (see below) 1 Tbsp. salt 2 Tbsp. vinegar Pepper
Soak venison in water, 2 tablespoons vinegar and 1 tablespoon salt for 4-5 hours. Remove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add onion and enough water to cover bottom of covered roaster. Bake in 325 o oven the first hour; lower heat to 275 o for an additional 3 hours. Baste often with sauce (see below) and juices from roast.
Variation: Marinate roast in red wine, onion, salt and pepper. Remove, dry and brush with sauce and juices and roast in covered roaster for 4 hours.
1 Tbsp black pepper 1 Tbsp salt 1 small box dry mustard 1/4 cup sugar 1 1/4 cups vinegar 1/4 cup water 1 stick margarine
Combine ingredients in sauce pan. Simmer on medium to low heat until margarine is melted and sauce is smooth.