Venison Roast - cooking recipe

Ingredients

1 roast (8 to 10 lb.)
salt and pepper to taste
1 apple, peeled and sliced
2 medium onions
1 clove garlic (optional)
Worcestershire sauce
1/2 c. water
barbecue sauce (optional)
2 bay leaves

Preparation

Trim fat from roast.
Season meat.
Place in roasting pan, cover with apple slices.
Cut onion over all.
Sprinkle with Worcestershire and add water.
Cover and cook at 250\u00b0 for 6 to 7 hours.
Add additional water if needed.
When done, discard liquid. Carrots and potatoes may be added halfway through cooking, also celery.
Serves 14 to 18 people.