CAJUN STYLE VENISON ROAST

Ingredients:

4 pounds venison roast
4 pods garlic chopped
1 medium onion chopped
2 bay leaves
6 carrots
6 pieces of bacon
salt and red pepper to taste
6 potatoes
6 onions
wine
flour

Directions:

Wipe meat dry. Mix chopped garlic and chopped onions in a bowl along with 1/8 tsp of red pepper and 2 pinches of salt. Cut 12 pockets in roast and insert half a strip of bacon along with some of the mixture of chopped garlic and chopped onion. Add salt and red pepper to your liking Soak roast overnight in wine diluted with water. Remove from marinade and roll in flour. Brown slowly in hot oil. Add the wine marinade and bay leaves. Cover and cook in 350-degree oven until tender, about two hours. Prepare vegetables and arrange around roast for last 45 minutes of baking. When done, remove roast and vegetables and add water for gravy. Serve over hot rice.