Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

MAKES 15 to 20 SERVINGS.

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