Ingredient List:

3-4 lb venison roast
2 tsp oleo margarine
salt & pepper to taste
2 medium onions, sliced
1 cup water
1 cup catsup

Assembly Instructions

Brown meat in oleo margarine in heavy skillet. Salt and pepper to taste. Place sliced onions on top of roast. Add water, cover, and simmer until roast is tender, adding catsup during the last hour of simmering.

When roast is done, remove from skillet and thicken gravy with flour.