Great Deer Roast

• 1 (3 to 6 lb.) deer roast (boneless, if possible)
• salt, pepper, garlic powder to taste
• 1 Tbsp. chili powder
• 1/4 tsp. dry mustard
• 1/2 tsp. celery salt
• good dash of red pepper
• 3 to 4 onions, sliced
• 5 slices bacon
• 1/2 tsp. Worcestershire
• 2 c. chicken stock or broth
• 1/4 c. red wine

1. Mix
2. dry
3. ingredients
4. and rub on thawed meat.
5. Let set for 10 minutes.
6. Place meat in roasting pan lined with aluminum
7. foil. Put
8. sliced onions and uncooked bacon on top.
9. Add Worcestershire and
10. wine
11. to
12. top.
13. Add
14. 2 cups chicken broth around
15. roast. Bring
16. foil loosely over meat, do not use lid. Bake at 350u0b0 for 45 minutes per pound.
17. Midway of baking time, pull
18. foil away from top and continue baking.
19. Can add carrots and
20. potatoes
21. at
22. this time.
23. Retain liquid for gravy.

deer roast, salt, chili powder, dry mustard, celery salt, red pepper, onions, bacon, worcestershire, chicken, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=698342 (may not work)