Roast Rib Of Venison
|Rib roast||6 Pound (of young venison)|
|Lemon juice||3 Tablespoon|
|Dry mustard||1 Tablespoon|
|Flavor salt||1⁄2 Teaspoon|
|Garlic powder||3 Dash|
|Steak sauce||1 Tablespoon|
With a mixture of lemon juice and water, trim all visible fat from the roast and sponge meat well .
Combine mustard, flavor salt, pepper and garlic powder together with enough steak sauce to form a paste.
Rub the paste into the meat.
Stand roast in a shallow pan and spread the top generously with dripping.
Roast at 300F to 325F until rare, medium or well done when tested with a meat thermometer.
Baste with pan drippings.