Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 lb Boned leg-of-venison roast 1 lg Carrot, pared and sliced
3 to 6 bacon slices 1 tb Salt
2 c Burgandy 10 Whole black peppers
1/2 c Cider vinegar 2 Bay leaves
2 Celery tops 1 Clove garlic, crushed
1 md Onion, sliced 1/4 c Unsifted all-purpose flour
4 Lemon slices 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.

MAKES 15 to 20 SERVINGS.
Submitted By CAROLYN SHAW On 11-20-94

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