• 1 hind leg of venison
  
• 12 cloves garlic, peeled
  
• 1 quart burgundy wine
  
• 6 to 8 whole onions
  
• 1 pint water
  
• 1 pound beef tallow or bacon
  
• Salt
  
• Freshly ground pepper

Clean roast of excess deer fat and hairs; wash and pat dry. With the sharp point of a knife poke a hole into flesh and insert a clove of garlic in each hole. Repeat at various places over entire roast, using all cloves. Place in covered enamel roaster (not aluminum).

Add 2 to 3 cups burgundy wine (enjoy the remainder of burgundy while roast is cooking!) and whole onions. Cover and refrigerate overnight.

Preheat oven to 500 degrees. Place uncovered roaster in oven for 15 to 20 minutes. Liberally coat with salt and pepper. Place slices of beef tallow or bacon over the top of roast. Add water, cover and return to oven.

Reduce heat to 325 degrees and roast for several hours until tender and meat begins to fall from bone.

Don Green