Ed's Venison Pot Roast

Directions

1. 1
   Preheat the oven to 325 degrees.
2. 2
   Cut slits in the roast all over and insert the garlic slices.
3. 3
   Season the roast generously with salt and pepper.
4. 4
   In a cast iron skillet heat the bacon grease and then add the roast, searing on all sides.
5. 5
   Remove the roast and let sit on a plate.
6. 6
   In the bowl of the food processor add the celery, onion, apple, elephant garlic, carrots and process to a fine mash, not quite to a paste.
7. 7
   Add this mixture to the hot skillet and scrape the bottom, stirring frequently over med-high heat.
8. 8
   Add the sun-dried tomatoes and sprinkle with the flour, stirring frequently, be careful not to burn this.
9. 9
   Add 1 cup of water, stir well until all is incorporated and reduce for about 5 minutes.
10. 10
    Add the bourbon, stir well and reduce 3-4 minutes.
11. 11
    Add the veal stock and the tomatoes and return the venison to the pot.
12. 12
    Cover and bake in the oven for 5 hours, or until tender, stirring occasionally.