1 3-4 lb venison roast
6-8 slices of bacon
¼ C of WildCheff
Wild Onion Blend
2 cloves of fresh garlic minced
3 large potatoes cut into bite-sized cubes
1 small bag of baby carrots
Fresh green beans (approximately 2 cups)
2 medium onions quartered
1 can of fire-roasted tomatoes
½ cup of red wine
¾ cup of water
Olive oil
Directions
Preheat oven to 250 degrees.
In oven-proof Dutch oven heat
2 T of olive oil on medium high heat and then place roast in pan. Brown on all sides and then remove roast from pan and place
on plate. Add wine to pan and deglaze pan for 1 minute; long enough to burn off alcohol. Pour tomatoes and water in pan and
shut off fire. Coat the outside of roast with WildCheff Wild Onion blend. Drape slices of bacon over top of roast
and pin them down with toothpicks. Add roast back into pan and with bacon facing up. Add vegetables and garlic evenly around
roast. Place lid on pan and put into oven. Cook at 250 degrees for 6-8 hours until roast is fork tender. Remove toothpicks
from roast. Serve over cooked brown rice.
Wine selection: Pinot Noir, Cabernet Sauvignon, Beaujolais’
Serves 4
