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Venison Pot Roast



Yield: 5 servings
7 lb boned leg-of-venison roast
1 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.













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