Venison

• 2 to 4 lb. venison
• salt to taste
• 1 c. apple cider vinegar
• water to cover meat
• 8 to 10 bay leaves
• 2 small hot green peppers (optional)
• 1 medium onion, chopped
• 1 Tbsp. sage
• salt and pepper to taste
• cayenne pepper to taste
• 2 bacon strips

1. Wash meat thoroughly.
2. Remove all visible fat.
3. Soak overnight in salt, vinegar and water to cover meat and bay leaves.
4. Boil meat in same water until tender (do not overcook, approximately 1 to 1 1/2 hours).
5. Remove meat from pot liquor.
6. Place in baking dish. Season with remaining dry ingredients.
7. Place bacon strips, crosswise, on meat.
8. Bake at 350u0b0 until bacon is crisp.
9. Baste with small amounts of pot liquor, keeping baking dish moist at all times.
10. Spoon on brown sauce, barbecue, sweet and sour or other if desired.
11. Yields 4 to 6 servings.

venison, salt, apple cider vinegar, water, bay leaves, green peppers, onion, sage, salt, cayenne pepper, bacon strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758884 (may not work)