Burgundy Roast Venison

this recipe for roast venison has been adapted from one provided by the glebe meat market in ottawa.

Venison Roast 1 x 6–7 lb

Burgundy Wine 2 cups

Beef Stock 1 cup

Yellow Onion 1 large, sliced

Garlic 1 clove, crushed

Bay Leaf 1

Salt 1 tsp

Freshly Ground Black Pepper

1 tsp

Streaky Bacon 6 rashers

1 PLACE the venison roast in a re-sealable plastic bag along with all other ingredients except the bacon. Squeeze out the air, seal the bag and allow the meat to marinate in the fridge for 24 hours.

2 PREHEAT the oven to 400°F.

3 PLACE the meat into a Dutch oven, along with the marinade. Drape the bacon rashers over the roast.

4 ROAST for 10 minutes then reduce the heat to 325°F and continue to roast for 15–20 minutes per pound, basting several times with the marinade, or until the meat reaches a temperature of 150°F.