Marinated Elk Or Venison Roast - cooking recipe

Ingredients

2 to 3 lb. roast
1/3 c. cider vinegar
1/4 c. catsup
2 Tbsp. oil
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1 tsp. Dijon type mustard
1 small onion, finely diced

Preparation

Rinse thawed roast under cool water.
Place roast in large bowl; combine all ingredients together.
Pour over roast, turning roast several times.
Cover and place in refrigerator overnight, turning 2 to 3 times.
Place meat in Dutch oven and pour the marinade over roast.
Cover and cook at 300\u00b0 for 4 to 5 hours or until tender.
Baste occasionally.
Place meat on platter.
Add flour to remaining liquid; simmer, stir to thicken and serve as gravy.