Venison Pot Roast
|Boned leg of venison roast||7 Pound|
|Burgundy||2 Cup (32 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Whole black peppercorns||10|
|Garlic||1 Clove (5 gm)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salad oil||2 Tablespoon|
Wipe roast with damp paper towels.
Arrange bacon slices over inside surface of meat; roll up, and tie securely.
Combine Burgundy, vinegar, celery tops, onion, lemon slices, carrot, salt, black peppercorns, bay leaves, and garlic with 1 cup water.
Pour over roast in 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 occasion- ally with pan liquid, adding rest of marinade as needed.
Remove to heated serving platter.
Makes 15 to 20 servings.