Carolina Roast Venison

Ingredients and Instructions

5 pounds venison roast

1 onion, chopped

1/4 cup barbecue sauce, see below

1 tablespoon salt

2 tablespoon vinegar

black pepper

Barbecue Sauce:

1 tablespoon black pepper

1 tablespoon salt

1 small box dry mustard

1/4 cup sugar

1/4 cup vinegar

1/4 cup water

1 stick butter/margarine

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, vinegar and 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 325F oven

the first hour; then lower heat to 275 F for an additional 3 hours.

Baste often with sauce and juices from roast.