Lillie bell's venison roast

Yield: 6 servings

Measure 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

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

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