Lillie Bell's Venison Roast

Yield: 6 servings
5 lb to 7 pound venison roast
1/4 c salt (yep, 1/4 cup)
1 ts seasoned salt
1 ts garlic powder
1 ts pepper
1 ts soy sauce
1 ea onion; sliced
2 tb all-purpose flour
1/4 c butter or margarine
1 qt to 2 qt water; divided
1 all-purpose flour
Combine roast, water to cover, and 1/4 cup salt in a large Dutch oven.
Cover and let soak 2 hours. Drain, rinse, and pat dry.
Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides
of roast. Sprinkle with soy sauce. Place onion slices on top of roast,
and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap
roast twice in heavy-duty aluminum-foil. Place in roasting pan; add 1 quart
water. Cover and bake at 350 degrees F for 4 to 5 hours. Add water, if
necessary, to roasting pan, but do not open foil.
Remove roast from pan. Carefully open foil, and measure liquid. Combine
1-1/2 tablespoons flour and 2 tablespoons water for each cup of liquid;
stir well. Stir in lour mixture. Cook over medium heat, stirring
constantly, until thickened and bubbly. Serve gravy with roast.
Note: remove as much fat as possible before cooking to eliminate any gamey flavor.

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