Roast Venison - cooking recipe

Ingredients

4 lb. venison roast
1 pkg. dry onion soup mix
1/4 c. vinegar
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 large onion, sliced
1 piece suet

Preparation

Wash and trim meat.
Soak overnight in salted water to cover. Drain off water and re-soak in salted water.
Trim off shreds of whitish substance, if any.
Into bottom of a deep baking pan, sprinkle dry onion soup mix.
Set roast into mix sprinkled pan. Combine vinegar, soy sauce and Worcestershire sauce and spoon over meat.
Place onion slices on top of meat.
Cut strips of suet and secure to meat with toothpicks.
Cover pan with heavy aluminum foil; seal edges of foil around lip of pan.
Cover loosely to allow space for steam.
Bake 4 hours at 325\u00b0.