- 1 cup [250 mL] catsup
- 1 tablespoon [15 mL] salt
- 2 tablespoons [30 mL] Worcestershire sauce
- 1 tablespoon [15 g] butter
- 1/4 cup [60 mL] vinegar
- 1 onion, thinly sliced
- 1/8 teaspoon [0.5 mL] allspice
- 3 slices lemon
- Fat
- 1 [3-pound / 1.4-kg] piece venison
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- Preheat oven to 350°F [180°C].
- Into a small casserole, mix together catsup, salt, Worcestershire sauce, butter, vinegar, onion slices, allspice and lemon slices.
- Bring to a boil; simmer for 10 minutes.
- Into a large oven-safe casserole, brown venison on all sides into melted fat.
- Pour catsup mixture all over venison.
- Roast into preheated oven, for 1 to 2 hours, turning a few times.
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