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Venison Roast Burgundy

Yield: 12 servings
6 lb roast
1 ea celery stalk with leaves
2 ea carrots, quartered
1/2 c dry red wine
2 ea med. onions, quartered
1 salt & pepper
1 ea crumbled bay leaf
1/2 ts rosemary
1/2 ts marjoram

Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion.
Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree oven for about 4 1/2 hrs.). Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve.

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