1 haunch of venison
1/2 pound fat-back
2 onions, chopped
flour
salt and pepper to taste
A-1 and Worcestershire sauce to taste
1/2 cup red wine

Soak the venison overnight in 1 part vinegar and 5 parts water. Wash and dry with cloth. Wash salt from fat-back, cut into long, fingerlike strips. Cut slits into the meat and stuff with fat-back strips. Sprinkle with salt, pepper and dredge with flour. Place in covered roaster and add chopped onions, sauce and 1/2 cup water and 1/2 cup red wine. Preheat oven to 350. Cook about one half an hour per pound, or till tender. While roasting, baste often with juices from bottom of roaster. Add more liquids if needed. Remove top of roaster when done and allow to brown slightly. Serve with rice or wild rice.