1 whole hind quarter of deer

Bring to boil:

1 qt. water
1 pt. vinegar
2 chopped onions
2 cloves garlic or garlic salt
1 tsp. thyme

Set for 1 hour and then soak deer roast for 24 hours. Drain. Put roast in larger roaster. Pour 1 medium large bottle Wesson oil in pan. Put 1/4 inch fat back strips over top of meat and baste every 30 minutes. Cook on 350 degrees for about 2 1/2 hours. (This cooks quickly.)