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Ingredients
- antelope or venison roast or round steak
- flavored tenderizer salt
- 1 can onion soup
- salt and pepper
Method
- Wash the meat in water with a little vinegar added.
- Soak if bloody.
- Sprinkle on flavored tenderizer salt.
- Puncture deeply into roast with fork to let it penetrate. Tenderizer salt should stand an hour before roasting.
- Pour over a can of onion soup. Roast until done.
- Add pepper and more salt to taste.