Venison Roast - cooking recipe

Ingredients

1 venison neck roast
1 medium can tomatoes
1 large onion
carrots and potatoes
1/4 lb. sliced bacon
2 c. Burgundy wine
salt and pepper to taste
garlic powder

Preparation

Soak roast in salt water overnight.
Rinse well.
Place venison neck in roasting pan, sprinkle roast with salt, pepper and garlic powder.
I use a lot of pepper and garlic.
Place tomato pieces and onions over roast and secure with toothpicks.
Pour tomato juice and wine over roast, lay bacon across the top, cover and bake at 325\u00b0 for approximately 3 to 4 hours or until meat falls off the bone.
About 1 1/2 hours before roast is done, add potatoes and carrots.
Don't forget to baste periodically.