• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 Venison roast
  • 4-6 slices of bacon
  • 1 tsp. Salt
  • One half tsp. pepper
  • 1 quart meat stock
  • garlic or garlic powder
  • six small carrots
  • six mushrooms
  • 1 medium onion
  • one half cup minced celery
  • 1 box stove top stuffing


  • Fry 6 slices of bacon (crisp) in dutch oven. Remove bacon and leave grease in oven.
  • Pierce roast and insert slivers of garlic in holes or coat roast with garlic powder, salt and pepper.
  • Heat bacon grease and sear roast on all sides until very brown. Pour stock over roast.
  • Add medium diced onion, carrots, mushrooms and celery. Cook very slowly covered for about 2-3 hours (or until done the way you like your meat).
  • Remove roast from stock & vegetables.
  • Blend vegetables & stock to make a thicken sauce.
  • Make stuffing, & serve.

Categories: Main Dish  Wild Game 
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