Venison Roast

1. 1

   Take a sharp knife and stick holes in the roast and stuff each hole with a sliver of garlic.

2. 2

   The holes should be about 1 1/2 to 2-inches apart like a pork roast.

3. 3

   Then rub the roast with lots of salt and pepper.

4. 4

   Flour it generously.

5. 5

   Put in your Dutch oven with 1/8-inch grease and fry until golden brown on all sides.

6. 6

   Put on the lid and cook very slowly until tender.

7. 7

   No vegetables except potatoes, if you want them.

8. 8

   The meat should make its own juice, but if it doesn't, add a touch of white wine.

9. 9

   Never add water to venison roast.

No additional tips available.