Venison Roast - cooking recipe

Ingredients

1 medium carrot, scraped and grated
1 c. chopped onion
1/2 c. chopped parsley
1/2 c. chopped celery
4 cloves garlic, minced
6 whole cloves
2 slices bacon
2 bay leaves
1/2 tsp. salt
1/2 tsp. pepper
1 (3 to 4 lb.) venison roast
2 c. vegetable oil
3 c. dry white wine

Preparation

Combine first 10 ingredients.
Place in a 13 x 9 x 2-inch baking pan.
Add meat.
Spoon remaining mixture over roast. Combine water and wine.
Pour over roast.
Cover and marinate for 2 days in refrigerator, turning occasionally.
Bake at 300\u00b0 for 2 1/2 to 3 hours or until tender, basting occasionally with pan drippings.
Yield: 8 servings.