Lillie bell's venison roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | To 7 pound venison roast |
| ¼ | cup | Salt (yep, 1/4 cup) |
| 1 | teaspoon | Seasoned salt |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Soy sauce |
| 1 | each | Onion; sliced |
| 2 | tablespoons | All-purpose flour |
| ¼ | cup | Butter or margarine |
| 1 | quart | To 2 qt water; divided |
| All-purpose flour | ||
Directions
Combine roast, water to cover, and ¼ cup salt in a large Dutch oven. Cover and let soak 2 hours. Drain, rinse, and pat dry.
Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast, and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if necessary, to roasting pan, but do not open foil.
Remove roast from pan. Carefully open foil, and measure liquid.
Combine 1-½ tablespoons flour and 2 tablespoons water for each cup of liquid; stir well. Stir in lour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.
Note: remove as much fat as possible before cooking to eliminate any gamey flavor.
Lillie Bell Brooks of South Carolina in October, 1989"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95