Venison Roast In Gravy

• 5 to 7 lb. venison roast
• 2 Tbsp. baking soda
• 1/4 c. vinegar
• 4 Tbsp. salt
• water (to cover roast)
• 1 tsp. seasoned salt
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1 tsp. soy sauce
• 1 onion, sliced
• 2 Tbsp. flour
• 1/4 c. oleo
• 1 to 2 qt. water

1. Soak venison roast for 4 hours in mixture of baking soda, vinegar, salt and water.
2. Rinse; soak in clear water 1 hour. Remove roast from water and pat dry.
3. Remove as much fat as possible before cooking to eliminate any gamey flavor.
4. Combine seasoned salt, garlic powder and pepper.
5. Sprinkle on both sides of roast.
6. Sprinkle with soy sauce.
7. Place onion slices on top of roast and sprinkle with 2 tablespoons flour.
8. Place thin slices of oleo on onion.
9. Wrap roast twice in heavy-duty aluminum foil. Place in roasting pan.
10. Add 1 quart water.
11. Cover and bake at 350u0b0 for 4 to 5 hours.
12. Add water, if necessary, to roasting pan but do not open foil.
13. Remove roast from pan.
14. Carefully open foil and measure liquid.
15. Combine 1 1/2 tablespoons flour and 2 tablespoons water to each cup of liquid.
16. Stir well.
17. Stir into roast broth. Cook over medium heat, stirring constantly until thickened.
18. Serve gravy with roast.

venison roast, baking soda, vinegar, salt, water, salt, garlic powder, black pepper, soy sauce, onion, flour, oleo, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972371 (may not work)