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5-pound venison roast, from haunch
pound salt pork, cut in strips
1 teaspoon salt
1/8 teaspoon pepper
8 cups buttermilk
4 medium onions, peeled and chopped
3 bay leaves

Add bay leaves and onions with the salt to buttermilk to make marinade. Soak venison in marinade for 48 hours, turning each night and morning. Discard marinade and lard venison well with the strips of salt pork tucked into deep slits cut in the meat. Place in roasting pan and roast uncovered in 350 oven until tender, allowing 20 minutes to the pound.

This recipe will turn out venison with no wild taste and will compare favorably with a roast of beef.