| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Salt |
| 5 |
lb |
Venison roast |
| 2 |
tb |
Vinegar |
| 1 |
|
Onion — chopped |
INSTRUCTIONS
1/4 cup Barbecue sauce -- see below ~----SAUCE----- 1 tablespoon
Pepper 1/4 cup Vinegar 1 tablespoon Salt 1/4 cup Water 1 small Box dry
mustard 1 Stick butter/margarine 1/4 cup Sugar
For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to full
boil and add stick of butter and continue to cook until butter melts. This
makes 1 Pint of the Sauce. Soak venison in water, 2 T. vinegar and 1 T.
salt for 4-5 hours. REmove and wipe dry. Sprinkle lightly with pepper and
brush with sauce. Add onion and enough water to cover bottom of covered
roaster. Bake in 325 deg. oven the first hour; then lower heat to 275 deg.
for an additional 3 hours. Baste often with sauce and juices from roast.
Recipe By :
From: Western Mexican Cookbook
Posted to MM-Recipes Digest V3 #261
Date: Tue, 24 Sep 1996 00:16:15 -0400
From: BobbieB1@aol.com
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