Venison Roast (Deer)

Directions

1. 1
   Select boneless roast (4 to 6 pounds).
2. 2
   Slit sides and top at 3-inch intervals and stuff with pieces of chopped onion, bay leaf, salt, pepper, ground cloves and allspice.
3. 3
   Pour vinegar to cover meat.
4. 4
   Leave in a covered dish for 12 hours or more.
5. 5
   To cook, lift out meat, coat with lard and flour and brown on both sides quickly.
6. 6
   Pour on the same vinegar, cover and cook for 20 minutes to the pound.
7. 7
   Slice and serve hot or cold.