Venison Roast

4-6 slices of bacon
1 tsp. Salt
One half tsp. pepper
2 cups qt. wine
garlic or garlic powder
six small carrots
six mushrooms
1 med onion
one half cup minced celery
Two thirds cup sherry

Fry 6 slices of bacon (crisp) in Dutch oven. Remove bacon and leave fat in oven. Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper.

Heat bacon fat and gently saute on all sides until slightly 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.