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Venison Roast 2


5 lb Venison roast
Salt
Pepper
6 1/4 inch slices salt pork
2 Lemons
2 tablespoon Worcestershire sauce
1 md Onion; chopped

Yield: 10 servings

Remove all fat from venison roast, season with salt and pepper. Wash salt pork to remove excess salt, line roasting pan with salt pork. Place venison roast in pan. Add the juice of one lemon, Worcestershire sauce, chopped onion and slices of remaining lemon. Cover. Bake at 325° F for 2 to 3 hours or until done, adding hot water if needed.




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