4-5 lb. roast
2 tablespoons instant minced onion
1 teaspoon salt
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper
4 slices bacon
1 teaspoon mono sodium glutamate
2 lemons, sliced
Remove all fat from venison roast. Place in a roasting pan and rub with salt, pepper and mono sodium glutamate. Sprinkle onion and Worcestershire sauce over roast. Cover roast with bacon and lemon. Cook, covered, at 300°F for 4 hours until tender. Add a small amount of hot water, if needed.
Serves 8 to 10.