Venison Roast (Deer) - cooking recipe

Ingredients

boneless venison roast (4 to 6 lb.)
chopped onion
bay leaf
salt and pepper
ground cloves
allspice
vinegar

Preparation

Select boneless roast (4 to 6 pounds).
Slit sides and top at 3-inch intervals and stuff with pieces of chopped onion, bay leaf, salt, pepper, ground cloves and allspice.
Pour vinegar to cover meat.
Leave in a covered dish for 12 hours or more.
To cook, lift out meat, coat with lard and flour and brown on both sides quickly.
Pour on the same vinegar, cover and cook for 20 minutes to the pound.
Slice and serve hot or cold.