4 lb. deer roast
1 pkg. dry onion soup mix
1/2 c. vinegar
1 c. Wesson oil
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 lg. onion
2 tsp. dry mustard
1/4 tsp. pepper

Wash and trim meat. Soak overnight in salt water. Drain and resoak in salt water 6-8 more hours. Trim off white substance. Put soup mix in pan, set in roast.

Combine remaining ingredients except onion and pour over meat. Place onion slices on top. Cover good, bake 4 hours at 325 degrees, basting frequently.