Roast Venison

1. 1

   Wash and trim meat.

2. 2

   Soak overnight in salted water to cover. Drain off water and re-soak in salted water.

3. 3

   Trim off shreds of whitish substance, if any.

4. 4

   Into bottom of a deep baking pan, sprinkle dry onion soup mix.

5. 5

   Set roast into mix sprinkled pan. Combine vinegar, soy sauce and Worcestershire sauce and spoon over meat.

6. 6

   Place onion slices on top of meat.

7. 7

   Cut strips of suet and secure to meat with toothpicks.

8. 8

   Cover pan with heavy aluminum foil; seal edges of foil around lip of pan.

9. 9

   Cover loosely to allow space for steam.

10. 10

    Bake 4 hours at 325u00b0.

No nutritional information available.

No additional tips available.