5 lb. venison roast
6 1/4 inch thick slices salt pork
2 lemons
2 tbsp. Worcestershire sauce
1 med. onion, chopped

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 juice of 1 lemon, Worcestershire sauce, chopped onion and slices of remaining lemon. Cover and bake at 325 degrees for 2 to 3 hours or until done, adding hot water as needed.