Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Venison roast |
| 1 cup | Catsup |
| 1 tablespoon | Salt |
| 2 tablespoons | Worcestershire sauce |
| ¼ cup | Vinegar |
| 1 tablespoon | Butter |
| ⅛ teaspoon | Cinnamon |
| 3 | Slices lemon |
| 1 | Onion, sliced thin |
| ⅛ teaspoon | Allspice |
Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350 degrees F.). Cook 1½ to 2 hours - turning occasionally.
Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)