Venison Roast (Deer)

1. 1

   Select boneless roast (4 to 6 pounds).

2. 2

   Slit sides and top at 3-inch intervals and stuff with pieces of chopped onion, bay leaf, salt, pepper, ground cloves and allspice.

3. 3

   Pour vinegar to cover meat.

4. 4

   Leave in a covered dish for 12 hours or more.

5. 5

   To cook, lift out meat, coat with lard and flour and brown on both sides quickly.

6. 6

   Pour on the same vinegar, cover and cook for 20 minutes to the pound.

7. 7

   Slice and serve hot or cold.

No additional tips available.