Venison Roast - cooking recipe

Ingredients

venison roast or loin
1 c. vinegar
water
salt and pepper
garlic
flour
oil
1 envelope dry onion soup mix

Preparation

Place roast in a large container with vinegar and enough water to cover it.
Marinate for at least 3 hours in the refrigerator. Wash meat thoroughly under cold water to draw the blood out of the meat.
Pat dry and stuff with garlic.
Plug each hole with a little piece of meat.
Salt and pepper roast and roll in flour.
Heat just enough oil to cover the bottom of pan and brown roast on all sides. Sprinkle onion soup mix over roast and add water to make desired amount of gravy.
Baste roast with gravy while cooking slowly in covered pot for approximately 4 hours or until tender.