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.


"Old Carolina Receipt" for Barbecue Sauce
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.




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