Carolina Roast Venison
Yield
servingsPrep
5 hrsCook
4 hrsReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
salt
|
|
| 5 | pounds |
venison
roast |
|
| 2 | tablespoons |
vinegar
|
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
barbecue sauce
see below |
|
| Sauce | |||
| 1 | tablespoon |
black pepper
|
|
| ¼ | cup |
vinegar
|
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
water
|
|
| 1 | small box |
dry mustard
|
*
|
| 1 | stick |
butter
or margarine |
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
salt
|
|
| 2.3 | kg |
venison
roast |
|
| 3E+1 | ml |
vinegar
|
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
barbecue sauce
see below |
|
| Sauce | |||
| 15 | ml |
black pepper
|
|
| 59 | ml |
vinegar
|
|
| 15 | ml |
salt
|
|
| 59 | ml |
water
|
|
| 1 | small box |
dry mustard
|
*
|
| 113 | g |
butter
or margarine |
|
| 59 | ml |
sugar
|
|
Directions
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 tablespoon vinegar and 1 tablespoon salt for 4 to 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.
