Venison Pot Roast - cooking recipe

Ingredients

1 (3 to 5 lb.) venison roast
2 tsp. salt
1/2 tsp. pepper
4 to 6 small onions, chopped
1/2 c. flour
1/2 c. cooking oil or fat
1 c. water
potatoes (optional)
carrots (optional)

Preparation

Immediately after deer is dressed, place meat in vinegar and salt water and soak overnight to remove strong taste or odors. Meat may then be frozen, if desired.
Salt, pepper and flour the roast.
Heat fat in a heavy skillet or roaster.
Brown roast on all sides in hot fat.
Add onions while browning.
Add water; cover tightly and cook slowly on top of range until tender. Add potatoes and carrots about 20 minutes before roast is done, if desired.
Yields 12 servings.