SOUTHWESTERN VENISON ROAST

Ingredients

• 3 to 4-lb. boneless venison rump roast or substitute
• 1/2 cup catsup
• 1/4 cup packed brown sugar
• 1 tablespoon prepared mustard
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon fresh lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons Worcestershire sauce
• 2 teaspoons celery salt
• 2 teaspoons coarsely ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (increase or decrease to suit your personal taste)
• 1/8 teaspoon ground nutmeg

Directions

Heat oven to 350F. Place roast in bottom of roasting pan with cover. Set aside. In medium mixing bowl, combine remaining ingredients. Pour mixture over roast. Cover tightly. Back for 2 to 2 1/2 hours, or until meat is tender. Remove cover. Back for 30 minutes longer. Let roast stand for 10 minutes. Carve roast into thin slices and serve with pan juices.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
SOUTHWESTERN VENISON ROAST