Barbecued Venison Roast - cooking recipe

Ingredients

6 to 8 lb. venison loin or neck roast
1 (8 oz.) can tomato sauce
1/2 c. water
1/2 c. ketchup
1/4 c. vinegar
1/2 tsp. hot pepper sauce
1 Tbsp. prepared mustard
1 tsp. minced garlic
1 medium onion, chopped

Preparation

Place roast in large roasting pan.
Combine tomato sauce, water, ketchup, vinegar, hot pepper sauce, mustard, garlic and onion.
Pour sauce over roast.
Bake, covered, with aluminum foil, at 300\u00b0 to 350\u00b0 for 4 to 5 hours, basting periodically with sauce. Serves 12 to 16.