Venison Pot Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) venison roast
1/2 tsp. pepper
2 tsp. salt
1/2 c. flour
3 Tbsp. fat
4 to 6 small onions
1 c. water

Preparation

Soak the venison roast in cold, salted water for several hours or overnight.
Drain and season with pepper and salt.
Dredge with flour and brown on all sides in hot fat in a Dutch oven.
Add the onions and water to cover.
Simmer until tender.
Potatoes and carrots may be added about 20 minutes before the roast is done.