4 lb. venison roast
1 pkg. dry onion soup mix
1/4 c. vinegar
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 lg. onion, sliced

Wash and trim meat. Soak overnight in salted water. Drain off water and re-soak in salted water for 4 hours. Trim off shreds of whitish substance, if any. Into bottom of baking pan sprinkle onion soup mix. Set roast into mix-sprinkled pan. Combine vinegar, soy sauce and Worcestershire sauce and spoon over meat. Place onion slices on top of meat. Cover pan with heavy aluminum foil; seal edges of foil around lip of pan. Cover loosely to allow space for steam. Bake for 4 hours at 325 degrees.

Makes 8 servings.