Venison Roast - cooking recipe

Ingredients

venison roast
garlic
salt and pepper
flour

Preparation

Take a sharp knife and stick holes in the roast and stuff each hole with a sliver of garlic.
The holes should be about 1 1/2 to 2-inches apart like a pork roast.
Then rub the roast with lots of salt and pepper.
Flour it generously.
Put in your Dutch oven with 1/8-inch grease and fry until golden brown on all sides.
Put on the lid and cook very slowly until tender.
No vegetables except potatoes, if you want them.
The meat should make its own juice, but if it doesn't, add a touch of white wine.
Never add water to venison roast.