We eat mostly venison in the winter and we have been given several large roasts of late.  I went to grassfedrecipes.com and used an "old timers" recipe which called for 3 cups of water and 3 cups of vinegar and let the venison soak for 24 hours or more (including bay leaves and cloves).  I rinsed it off and wrapped it in bacon and let it cook slow at about 200 degrees or so....and it tasted just like vinegar. Had to throw the whole thing away.  However, it was wonderfully tender!
 
 Does anybody know anything about this tenderizing method?  I also used my Motts apple vinegar...should I have used another vinegar? Should I never do this again? :)

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