Anononymous 8-30-05

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. Carolina Roast Venison 13