Venison Pot Roast - cooking recipe

Ingredients

3 to 4 lb. venison roast, remove as much fat as possible
1/2 tsp. garlic powder
1/4 tsp. pepper
3 Tbsp. vinegar
4 slices bacon
4 potatoes
6 to 8 carrots, scraped and cut into chunks
3 stalks celery, cut into 1-inch pieces
1/4 to 1 c. water

Preparation

Rub roast with garlic, pepper and vinegar.
Pierce meat all over with a fork.
Place in roasting pan and arrange bacon slices across the meat.
Bake, uncovered, at 350\u00b0 for 1/2 hour.
Add water as needed 1/4 cup at a time.
Baste occasionally.
At end of cooking time, place veggies around roast.
Bake 1 hour or until veggies are tender.
Baste meat with currant wine sauce and bake an additional 10 minutes.