5
servings
7
lb boned leg-of-venison roast
1
3 to 6 bacon slices
2
c burgandy
1/2
c cider vinegar
2
celery tops
1
md onion, sliced
4
lemon slices
1
lg carrot, pared and sliced
1
tb salt
10
whole black peppers
2
bay leaves
1
clove garlic, crushed
1/4
c unsifted all-purpose flour
2
tb salad oil
Wipe
roast with damp paper towels. Arrange bacon slices over inside
surface
of meat; roll up, and tie securely.
Combine
Burgandy, vinegar, celery tops, onion, lemon slices, carrot, salt,
black
peppers, bay leaves, and garlic with one cup water.
Pour
over roast in a large bowl. Refrigerate, covered, 24 hours, turning
occasionally.
Remove
roast from marinade; reserve 2 cups marinade.
Coat
roast well with flour. Slowly heat oil in Dutch oven.
Add
roast; cook, over medium heat, until browned all over-about 20
minutes.
Add
1 cup reserved marinade; bring to boiling. Reduce heat, and simmer,
covered,
4 hours, or until roast is fork-tender. Baste meat occasionally
with pan liquid,
adding rest of marinade as needed.