Carolina Roast Venison
Yield: 6 servings
5 lb Venison roast
1 Onion; chopped
1/4 c Barbecue sauce; see below
1 tb Salt
2 tb Vinegar
1 tb Pepper
1 tb Salt
1 sm Box dry mustard
1/4 c Sugar
1/4 c Vinegar
1/4 c 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, 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.
Venison can be substituted with any red meat
or you can purchase some
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart