Venison Roast - cooking recipe

Ingredients

1 large venison roast-shoulder or hindquarter
Seasoning salt or Cajun seasoning
Garlic cloves (several)
1 Tbsp. olive oil
1/2 c. Liquid Smoke
1/2 c. Worcestershire sauce
Water

Preparation

Soak roast in 1/2 c. vinegar and 3 Tbsp. salt in enough water to cover roast for about 4 hours.
Remove and pat dry.
Rub roast with seasoning salt or Cajun seasoning.
Cut slits in roast and insert cloves of garlic.
Put olive oil in pan and heat.
Quickly sear outside of roast.
Remove from pan and place in aluminum foil and seal well.
Pour on liquid smoke and worcestershire sauce. Seal well in foil.
Place in pan and roast at
300\u00b0 for 3 to 4 hours.
Check after 3 hours.
Don't overcook.
Do just past medium rare or medium.
Serve with dripping juice from pan and vegetables.