1 (5- to 7-pound) venison roast
1/4 cup salt
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon soy sauce
1 onion, sliced
2 tablespoons all-purpose flour
1/4 cup butter or margarine
1 to 2 quarts water, divided
All-purpose flour
Combine roast, water to cover, and 1/4 cup salt in a large Dutch oven. Cover and let soak 2 hours. Drain, rinse, and pat dry.
Combine seasoned salt, garlic powder, and pepper; sprinkle on both sides of roast. Sprinkle with soy sauce. Place onion slices on top of roast and sprinkle with 2 tablespoons flour. Place pats of butter on onion. Wrap roast twice in heavy-duty aluminum foil. Place in roasting pan; add 1 quart water. Cover and bake at 350 for 4 to 5 hours. Add water, if necessary, to roasting pan, but do not open foil.
Remove roast from pan. Carefully open foil, and measure liquid. Combine 1 1/2 tablespoons flour and 2 tablespoons water for each cup of liquid; stir well. Stir in flour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.
