Venison Roast

• 3 lb. venison roast
• 6 slices smoked bacon
• 3 cloves garlic, slivered
• salt and pepper
• flour
• 3 large onions
• 8 small potatoes (new potatoes don't have to be peeled)
• 6 large carrots, peeled and cut into 3-inch pieces
• 2 large apples, quartered
• 1 to 2 bay leaves
• 1 tsp. thyme

1. Soak game
2. in
3. water
4. and
5. baking soda overnight in the refrigerator to remove the "gamey" taste.
6. Salt and pepper the roast and set
7. aside.
8. Frythe
9. bacon
10. int Dutch oven large enough to
11. accommodate
12. your roast.
13. Remove bacon to drain and set aside,
14. reserving drippings.
15. Flour the roast and brown on all sides
16. in
17. the
18. large roasting pan.
19. Surround with onions, potatoes, carrots,tpplestnd cooked bacon.
20. Add one inch of water.
21. Add herbs.tover and
22. cook at 350u0b0 for 1 to 2 hours.* Thicken pan juices with a little flour if desired.

venison roast, bacon, garlic, salt, flour, onions, potatoes, carrots, apples, bay leaves, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=630479 (may not work)