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Venison Roast

Yield 8 servings

Ingredients

  • 1 medium carrot, scraped and grated
  • 1 cup chopped onion
  • 1/2 cup chopped parsley
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • 6 whole cloves
  • 2 slices bacon
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (3- to 4-pound) venison roast
  • 2 cups vegetable oil
  • 3 cups dry white wine

How to Make It

  1. Combine first 10 ingredients. Place half of mixture in a 13- x 9- x 2-inch baking pan. Add roast. Spoon remaining mixture over roast.

  2. Combine oil and wine; pour over roast. Cover, and marinate two days in refrigerator, turning occasionally.

  3. Bake at 300° for 2 1/2 to 3 hours or until tender, basting occasionally with pan drippings.

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