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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 medium carrot, scraped and grated |
1 cup chopped onion |
1/2 cup chopped parsley |
1/2 cup chopped celery |
4 cloves garlic, minced |
6 whole cloves |
2 slices bacon |
2 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (3- to 4-pound) venison roast |
2 cups vegetable oil |
3 cups dry white wine |
Directions:
1. Combine first 10 ingredients. Place half of mixture in a 13- x 9- x 2-inch baking pan. Add roast. Spoon remaining mixture over roast.
2. Combine oil and wine; pour over roast. Cover, and marinate two days in refrigerator, turning occasionally.
3. Bake at 300° for 2 1/2 to 3 hours or until tender, basting occasionally with pan drippings.
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