Venison Roast

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.