Title: Venison Pot Roast
Categories: Game Main
Yield: 5 Servings

7	lb	Boned leg-of-venison roast
		3 to 6 bacon slices
2	c	Burgandy
1/2	c	Cider vinegar
2		Celery tops
1	md	Onion, sliced
4		Lemon slices
1	lg	Carrot, pared and sliced
1	tb	Salt
10		Whole black peppers
2		Bay leaves
1		Clove garlic, crushed
1/4	c	Unsifted all-purpose flour
2	tb	Salad oil

Wipe roast with damp paper towels. Arrange bacon slices over inside surface of meat; roll up, and tie securely.

Combine Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt, black peppers, bay leaves, and garlic with one cup water.

Pour over roast in a large bowl. Refrigerate, covered, 24 hours, turning occasionally.

Remove roast from marinade; reserve 2 cups marinade.

Coat roast well with flour. Slowly heat oil in Dutch oven. Add roast; cook, over medium heat, until browned all over-about 20 minutes.

Add 1 cup reserved marinade; bring to boiling. Reduce heat, and simmer, covered, 4 hours, or until roast is fork-tender. Baste meat occasionally with pan liquid, adding rest of marinade as needed.

MAKES 15 to 20 SERVINGS.

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