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Ingredientes
Direcciones
- 1/4 C. Barbecue sauce - see below -SAUCE- 1 Tbsp. Pepper 1/4 c. Vinegar 1 Tbsp. Salt 1/4 c. Water 1 small Box dry mustard 1 Stick butter/margarine 1/4 c. Sugar
- For sauce: Mix dry ingredients. Add in vinegar, water and mix. Bring to full boil and add in stick of butter and continue to cook till butter melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 Tablespoons vinegar and 1 Tablespoons salt for 4-5 hrs. REmove and wipe dry. Sprinkle lightly with pepper and brush with sauce. Add in onion and sufficient 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 hrs. Baste often with sauce and juices from roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 6 servings | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1164mg | 49% |
| Potassium 28mg | 1% |
| Total Carbs 1.59g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.72g | 0% |
| Protein 0.18g | 0% |
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