Barbecued Venison Roast
3-4 lbs. venison roast
1 tbsp. sugar
2 tsp. salt
2 tsp. paprika
1 tbsp. Worcestershire sauce
1 cup water
½ cup onion, chopped
1 tsp. dry mustard
1 tsp. pepper
¼ cup cider vinegar
1 cup ketchup
Mix all ingredients but meat in saucepan over medium heat. Simmer 3-5 minutes. Pour over roast in roasting pan. Cook in 325 degree Fahrenheit oven for three hours. Baste frequently. Shred roast after it has cooled. Serve with rolls or on noodles. The roast will just fall apart, juicy and tender.
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