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Carolina Roast Venison

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      Title: CAROLINA ROAST VENISON
 Categories: Other meat
      Yield: 6 Servings
 
      1 tb Salt
      5 lb Venison roast
      2 tb Vinegar
      1    Onion -- chopped
 
  1/4  cup           Barbecue sauce -- see below ~----SAUCE----- 1
  tablespoon Pepper 1/4 cup Vinegar 1 tablespoon Salt 1/4 cup Water 1
  small Box dry mustard 1 Stick butter/margarine 1/4 cup Sugar
  
  For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to
  full boil and add stick of butter and continue to cook until butter
  melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T.
  vinegar and 1 T. 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 deg. oven the first
  hour; then lower heat to 275 deg. for an additional 3 hours. Baste
  often with sauce and juices from roast.
  
  Recipe By     :
  
  From: Western Mexican Cookbook
 
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