Venison Roast

  • 4-6 slices of bacon
  • 1 tsp. salt
  • 1.2 tsp. pepper
  • 1 quart meat stock
  • garlic or garlic powder
  • 6 small carrots
  • 6 mushrooms
  • 1 medium onion
  • 1/2 cup celery; minced
  • 2/3 cups sherry

Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery.

Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce. Add Sherry.

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