Description

2 ½ – 3 lb lb venison roast, 1/3 c. oil, ¼ c grated
onion, 1 ¼ c water. Combine seasonings with olive
oil in a heavy 1 gal zip bag and mix well. Add roast
and marinate in refrig. Overnight.

Line roasting pan with foil. Combine salt & 1 box morton kosher
salt to form paste. Place 1 cup of paste into a ½” thick in bottom.
Pat roast dry & place on salt layer. Add remaining paste around

to seal well. Bake 275 degrees 1 ½ – 2 hrs. Steam may cause salt to
crack slightly. When done, let stand 10 min, discard crust. Serves 8 to 10
Ingred: garlic salt, basil, marjoram, thyme, pepper