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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 2 gal. water
- 1/2 gal. vinegar
- 2 c. cooking oil
- 2 chopped onions
- 3 buds chopped garlic
- 6 bay leaves
- 1/2 bottle Worcestershire
- 3 stalks chopped, bruised celery
Method
- Sprinkle venison roast with lemon pepper marinade.
- Rub it into the meat with the hands.
- Place strips of thin salt pork over the top of meat; wrap with foil and place in preheated oven (400°).
- Get meat hot, about 5 to 10 minutes, then reduce heat to 325°.
- Medium roasts should be ready in 2 1/2 to 3 1/2 hours.
