Duffie'S Roast, Deer, Elk, Moose, Antelope, Pork Or Beef - cooking recipe

Ingredients

3 lb. roast
2 c. red wine
1 c. peanut oil
1 c. Worcestershire sauce
2 oz. lemon pepper

Preparation

Combine red wine, peanut
oil, Worcestershire sauce and lemon pepper.
Place roast in small pan and pour marinade over the roast.
Make sure it is
completely
covered.
Marinate in refrigerator for 16 hours.\tCook in
Dutch\toven
on low heat, about 300\u00b0 for 2 hours or until tender.