ROASTED VENISON

ROASTED VENISON

Marinade:

1 cup vinegar

Enough water to cover roast

Venison roast

Salt and pepper

1/2 chopped bell pepper

4-5 toes of galic

Approximately 1/2 cup flour

Oil

1 envelope dry onion soup mix

11/2 cups water

Place roast in large container with marinade and place in refrigerator overnight.  Wash meat under cold water to draw all of the blood out of the meat.  Pat dry and stuff with garlic and beak pepper.  Salt and pepper roast and roll in flour. Ontopof stove heat enough oil to cover the bottom of a heavy roasting pan and brown roast on all sides.  Sprinkle dry onion soup mix over the roast and add approximately 11/2 cups water to make gravy. Bake covered at 350° for about 31/2-4 hours or until fork tender.  Baste roast with gravy while cooking.  Servers 8-10.