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lb Boned leg-of-venison roast
6 bacon slices
2 c Burgandy
1/2 c Cider vinegar
2 Celery tops
1 md Onion(chopped)
4 Lemon slices
1 lg Carrot(sliced)
1 tbsp Salt
1 tbsp Whole black peppercorns
1 tsp fennel seeds
2 Bay leaves
4-5 Cloves garlic (crushed)
1/4 c Unsifted all-purpose flour
2 tbsp 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, peppercorns, fennel, 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.
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