Venison Shoulder Roast - cooking recipe

Ingredients

2 to 3 lb. venison roast
1/4 c. vegetable oil
1/2 c. dry white wine
1/4 c. water
10 to 12 sliced mushrooms
1 carrot, peeled
1/2 tsp. oregano and pepper
4 cloves garlic, minced
1 medium onion, sliced
2 Tbsp. fresh parsley
1/2 tsp. rosemary
1 large bay leaf
8 slices raw bacon

Preparation

Preheat the oven to 375\u00b0.
Place the venison in a roasting pan. Add the oil, wine, water, mushrooms and carrots.
Sprinkle the remaining spices and flavorings over the roast.
Top with the bacon slices.
Cover with foil and roast for 1 1/2 hours (to an internal temperature of 140\u00b0 to 150\u00b0) until tender.
Serves 4 to 6.