1 cup dry red wine

1 cup water

1 & 1/2 tsp salt

2 bay leaves

10 whole cloves

5 whole allspice

2 chili peppers

1 large onion, sliced

1 (5 to 6 pound) venison roast

2 tbsp bacon fat

Combine all ingredients except meat and bacon fat to make a marinade. Put meat in deep container; do not use aluminum. Pour marinade over meat. Cover and marinate in fridge for 2 days. Drain and reserve marinade. Dry meat. Strain marinade. In Dutch oven brown meat on all sides in hot bacon fat. Add 1/2 cup reserved marinade. Simmer, covered, over low heat for 2 to 3 hours, or until meat is tender. Check occasionally, add more marinade to prevent sticking. Remove pot roast to hot serving dish and slice thickly. Keep hot. Make gravy in usual manner, pour gravy over meat. Makes 6 to 8 servings.

Recipe by Robert G. Sharpe

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