Roast Venison - cooking recipe

Ingredients

1 (6 to 7 lb.) venison roast
3 Tbsp. country ham grease
juice of 1 lemon
2 tsp. garlic powder
1 Tbsp. parsley
1 to 2 tsp. thyme
1 carrot
1 medium to large onion
1 1/2 tsp. salt
1 tsp. cayenne pepper
1 medium cayenne pepper pod
1 c. water
1 or 2 celery stalks

Preparation

Rinse venison roast in cold water.
Dry with paper towels. Rub the ham fat over all the roast.
Squeeze lemon juice over venison.
Slice onion into rings.
Separate and lay onion over top of roast.
Sprinkle with cayenne pepper and salt.
Pour the cup of water into roaster pan.
Cover with roaster lid.
Refrigerate overnight (12 hours).