Venison Loin Roast - cooking recipe

Ingredients

1 deer loin roast (3 1/2 lb.)
salt and pepper
1/4 lb. salt pork
1/2 c. water
2 to 3 medium onions, peeled and quartered

Preparation

Wipe roast clean with damp cloth.
Trim off any strong smelling fat.
Sprinkle with salt and pepper and place in shallow roasting pan, skin side up.
Cut the salt pork in 1/4-inch slices and lay over top of roast.
Place in moderately slow oven about 325\u00b0 and roast uncovered for 2 hours.
At end of first hour, add 1/4 cup hot water and onions.
When deer is done, remove crisp salt pork and onions and skim extra fat.
Add remaining 1/4 cup water.
Scrape all browned residue from bottom of pan.
Make pan gravy.
Return onions and serve.