Savory Sunday's - Venison Roast

 It was a rainy dreary day and I had roast on the brain so here is another tasty recipe to try.

Venison Roast:

4-6 slices of bacon
1 tsp. Salt
One half tsp. pepper
1 quart meat stock or 1-2
   cups of Port Wine and water to
   make up a quart

garlic or garlic powder
six small carrots
six mushrooms
1 medium onion
one half cup minced celery
Two thirds cup sherry

Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper. Heat bacon grease and sear roast on all sides until very brown. Add medium diced onion, carrots, mushrooms and celery. Cook very slowly for about 3 hours (or until done). Blend vegetables to thicken sauce. Add Sherry.