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baking soda, V2 lemon (if you have it) and bay leaves (however many you want to add). Marinate in the refrigerator overnight or a day and a night.
Remove roast from marinade. Do not wash. Put in roaster with V2 inch water in bottom. Add 2 tablespoons brown sugar. Sprinkle the top of the roast with salt and pepper and Italian seasoning (or basil, oregano and parsley).
Bake, covered tightly, at 200 degrees. “You can put it in the oven at lunch time and then take it out when you get home at 5:30 or 6 or you can put it all in a crock pot and cook it all day.” Aileen advised.
For venison chops, she uses the same marinade but with 2 tablespoons brown sugar added, then pan frys, grills or broils the meat.
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