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
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.