Cut a long slit in the venison along the shoulder bone. Insert about a quarter of the onion slices into the slit. Insert some of the sausage slices into the slit with the onions. Place a large piece of heavy-duty aluminum foil into a roasting pan, leaving enough overlap to fold over roast. Arrange apples and remaining onions on foil. Place the roast on top of the apples and onions. Season the roast with garlic salt and lemon pepper. Top with margarine, pineapple slices and remaining sausage. Seal the foil tightly around the roast. Roast at 325 degrees for 3 hours. Serve with hot cooked wild and white rice mixture. Makes 4 to 8 servings.
Ingredients
2 to 4 pounds venison shoulder
2 large white onions, sliced
2 pounds smoked link sausage, thinly sliced on the diagonal
2 large green apples, sliced
garlic salt and lemon pepper to taste
1 cut (2 sticks) margarine
1 fresh pineapple, peeled, cored, sliced
