One of the most delicious appetizers or main dishes we’ve ever eaten that also makes a nice presentation is Mr. Miller’s Venison Roast, sliced and served with slices of quality cheese, crackers and barbecue sauce for dipping. Westervelt Lodge near Aliceville, Alabama, one of the premier lodges in the Southeast, was known everywhere for its fine hunting and the amazing food served there. Here’s the well-loved recipe.


  • 1 (3-4 pound) venison roast
  • 1 cup water
  • 1 package dry onion soup mix
  • 5 pieces of bacon




Soak venison roast in salty water for 24 hours in refrigerator. Thoroughly wash the salt off. Make a paste of the dry onion soup mix and some water, and rub all over the roast. Crisscross the roast with bacon pieces. Place 1 cup water in roasting pan. Cook at 250 degrees in oven, covered, for about 4 hours or until tender. Or, you can place in a smoker for 8 hours.

And the sauce…

Douse Mr. Miller’s venison roast with the following sauce to make the perfect holiday dinner!


  • 1 (28-ounce) can tomato puree
  • 1/3-cup yellow mustard
  • 3 cups water
  • 1-1/2-cups cider vinegar
  • 1/4-cup dark corn syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 2 teaspoons ground red pepper
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2-teaspoon garlic powder


In a large saucepan, whisk together tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low, and simmer 30 minutes. Stir occasionally. Serve warm. You can keep unused sauce in refrigerator for several weeks.

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