Mesquite Lime Venison Roast

• 5 lbs (2.3 kg). venison hind-quarter roast
• 2 liter Coca-Cola
• 3 Tbsp (45 ml) instant meat tenderizer
• 1 cup (225 ml) Mesquite-Lime Marinade
• 1/4 cup (60 ml) vegetable oil
• salt and pepper, to taste
• 2/3 cup (150 ml) Italian viniagrette salad dressing
• 3 Tbsp (45 ml) frozen limeade concentrate
• 1 Tbsp (15 ml) sugar
• 1/2 tsp (2 ml) mesquite flavor Liquid Smoke
• 1/4 cup (60 ml) water or wine

1. Prepare marinade: place all ingredients in bowl and stir.
2. Pat venison roast dry with towel.
3. Season with salt and pepper.
4. In large stock pot brown/sear roast in vegetable oil.
5. Cover roast with Coca-Cola.
6. Add meat tenderizer.
7. Cover and simmer on low heat until falling apart tender (several hours).
8. More Coca-Cola can be added as necessary.
9. When roast is done remove from residual stock/cola.
10. Add mesquite-lime marinade to pot and bring to a boil.
11. Pull apart roast into serving pieces.
12. Spoon cooking sauce over the pulled venison.
13. Cover and keep warm.
14. Serve.

quarter, liter, instant meat, mesquitelime marinade, vegetable oil, salt, italian viniagrette salad dressing, concentrate, sugar, mesquite flavor, water

Taken from online-cookbook.com/goto/cook/rpage/0005E1 (may not work)