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BARBECUED VENISON




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Remove all fat. Cook deer meat until well done. Remove meat from bones and cut up. Pour barbecue sauce over meat and put in oven to heat. This is a good way to use the bony parts of a deer. Freezes nicely.



Sauce: combine 1 envelope onion soup mix, 1/2 cup vinegar, 1/4 cup sugar, 2 tsp. salt, 1 1/2 cups water, 1/2 cup butter or margarine, and 1 tsp. pepper. Simmer 10 minutes. Add 1 cup catsup. Stir and heat. Makes 1 quart.