Venison Roast
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 Venison Roast

 Venison Roast




      

Venison Roast


Ingredients

5 LB to 7 pound venison roast
1/4 c salt (yep, 1/4 cup)
1 Ts seasoned salt
1 Ts garlic powder
1 Ts pepper
1 Ts soy sauce
1 onion; sliced
2 TB all-purpose flour
1/4 c butter or margarine
1 qt to 2 qt water; divided
1 all-purpose flour


Directions

Combine roast, water to cover, and 1/4-cup salt in a large Dutch oven. Cover and let soak 2 hours. Drain, rinse, and pat dry. Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast, and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if necessary, to roasting pan, but do not open foil. Remove roast from pan. Carefully open foil, and measure liquid. Combine 1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid; stir well. Stir in lour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast. Note: remove as much fat as possible before cooking to eliminate any gamey flavor.

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