Venison Roast - cooking recipe

Ingredients

3 medium onions, sliced
3 stalks celery, chopped
2 carrots, chopped
1 bunch parsley, chopped
3 cloves garlic, slivered
1 c. red wine vinegar with garlic
1 c. red wine, reduced (optional)
1 Tbsp. peppercorns, cracked
1 c. water
1 venison roast

Preparation

Mix all ingredients together to form marinade and pour over roast.
Cover and refrigerate for 4 to 5 days, turning twice a day.
Remove meat and pat dry with a paper towel.
Strain marinade and reserve both marinade and vegetables.
Make deep slits and insert pieces of bacon or rinsed salt pork.
Melt 3 to 4 tablespoons fat in heavy roasting pan and brown meat evenly. Cover loosely with foil and roast in oven at 350\u00b0 for 20 minutes per pound for medium and 30 minutes per pound for well done. Remove roast to a large platter and set on top burner.
Saute vegetables from marinade.
Remove vegetables with slotted spoon and put around roast.
Stir in a little flour to make a brown roux, then stir in reserved marinade.
Cook until thickened. Correct seasoning and pour into a sauce boat.