Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb To 7 pound venison roast 1 ea Onion; sliced
1/4 c Salt (yep, 1/4 cup) 2 tb All-purpose flour
1 ts Seasoned salt 1/4 c Butter or margarine
1 ts Garlic powder 1 qt To 2 qt water; divided
1 ts Pepper All-purpose flour
1 ts Soy sauce

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.

Lillie Bell Brooks of South Carolina in October, 1989 "Southern
Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95

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